©Lindsay McCoy, Flickr Commons
Makes 2 ½ cups
1 ½ lbs Tomatoes, preferably plum
3 Garlic cloves, peeled
½ Small onion
½ cup Cilantro
Salt, to taste
Preheat the oven to 500F.
Place tomatoes and jalapeños on a sheet pan. Broil or roast until tomatoes are blackened, about six minutes. Using tongs, turn tomatoes over and cook for another 6 minutes or until the side of the tomatoes have blackened. Remove from oven and allow to cool.
Place jalapeños, garlic, and onion on sheet pan and roast for 8 minutes or until garlic has softened.
Combine tomatoes, jalapeños, garlic, onion and cilantro in a food processor. Blend until smooth. Salt to taste. Salsa will keep for up to five days.