Lazy Salsa

4 medium tomatoes

½ white onion, unpeeled

4 large cloves garlic

1 jalapeno pepper

Cilantro, about ¼ cup chopped

Salt

Preheat grill.

Lay on the tomatoes, onion half, jalapeño and garlic. Grill the ingredients, turning occasionally, until they are well charred—about 10 minutes for the garlic, 15 minutes for the chilies and 20 minutes for the tomatoes and onions. As they are done remove the ingredients to a rimmed baking sheet. Let cool. Peel the garlic, and take the charred skin off of the onion. If you wish, you can pull the charred skins off the tomatoes.

In a food processor, combine the garlic and ¼ of the jalapeno. Pulse until coarsely pureed. Add the tomatoes and any juices that have collected on the baking sheet, and pulse until roughly chopped. Taste, and if you need more heat, add more jalapeno. Chop the charred onion and place in a bowl. Stir in the tomato mixture, along with a little water (usually about 2 tablespoons), to give the salsa an easily spoonable consistency. Add the chopped cilantro. Taste and season with salt, usually about 1 teaspoon.

Notes: Adapted from Rick Bayless, Mexico – One Plate at a Time

Marcia