1 lb. red ripe tomatoes
2 large fresh jalapeño peppers
3 cloves garlic, unpeeled
1/4 teaspoon of salt
1/2 small white onion, finely chopped, rinsed and drained
1/2 cup generously packed chopped fresh cilantro
1 1/2 teaspoon cider vinegar (optional)
Step 1: heat the broiler and arrange the tomatoes on a rimmed baking sheet. Broil 4 inches from the heat until they blister, darken and soften on one side, about 4 minutes. Turn them and broil the other side until the same, 5-6 minutes.
Step 2: Hea a cry cast iron griddle or skillet over high heat and add peppers and garlic. Shake them in the pan until their skins are soft and charred here and there, 5-10 minutes for the jalapeños 15 minutes for the garlic. Let them cool.
Step 3: Peel the tomatoes, reserving the juices, pull the stems off the jalapeños and peel the garlic. place the peppers and garlic in a blender or food processor with the salt and process to a coarse paste.
Step 4: Add the tomatoes and process a few times until you have a course textured puree.
Step 5: stir in the onion, cilantro and vinegar (if you’re using it).
Add 2-4 tablespoons of water if necessary to give the salsa a fairly thick but easily spoonable consistency. Taste and season with salt. Serve Immediately
Yeilds 2 cups