Recipes

Grill 2 of the tomatoes, turning them as the skin chars so that all the sides are done. This makes it easy to peel the skins off. Once done, carefully remove the skin

Cut out the core and slice into quarters. You can remove the seeds if you'd like...but I sometimes forget. No biggy.

In a food processor, for a few seconds chop the garlic, onions (green and white), (cilantro if you have it, about 1/4 cups worth) and jalapenos. Scrape down the sides as necessary.

Add the grill tomatoes, green chilies, olive oil, lime juice and cumin...pulse a few times. Quarter the remaining tomato that wasn't grilled and continue pulsing until your salsa has reached its desired consistency. Salt and pepper to taste....and let rest for about an hour before serving, allowing the flavors to mesh.