Roasted Jalapeño Tomato Salsa
3 pounds ripe tomatoes, preferably plum (about 20 medium plum)
4 to 6 fresh jalapeño chilies, stems removed
1 small white onion, peeled and sliced 14-inch thick
8 garlic cloves, peeled
1/2 cup of water
2/3 cup chopped fresh cilantro
2 generous tsps. salt
1 Tb. cider vinegar
Heat the broiler.
Lay whole tomatoes and jalapeños on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil about 6 minutes, until darkly roasted, even blackened in spots, on one side (tomato skins will split and curl). Using tongs, flip over the tomatoes and chilies. Roast the other side 6 minutes. Set aside to cool.
Turn the oven down to 425 degrees.
Separate the onions into rings. On a broiler pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring every few minutes until the onions are browned and wilted, even charred on the edges, and the garlic is soft and browned. This should take about 15 minutes total. Cool to room temperature.
For a less-rustic texture, pull off the tomato peels and cut out the cores where the stems were attached, working over your baking sheet so as not to waste any juices.
In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until finely chopped.
Scoop into a big bowl. Without washing the processor, coarsely purée the tomatoes – with all their juice – and add to the bowl.
Stir in enough water to give the salsa an easily spoonable consistency.
Stir in cilantro. Taste and season with salt and vinegar, remembering that this condiment should be a little feisty.
Pour into a bowl and serve, or refrigerate and use within five days.
Makes 5 cups.