Salsa Muy Asada Roja “Very Charred Red Salsa”
2 large ripe tomatoes
1 med. white or yellow onion, quartered
2 cloves garlic, peeled
1-2 whole jalapeno chiles, stems removed
Heat pan to medium. Add tomatoes (whole), onions, chiles and garlic. Take a break, come back, when the bottoms of everything are burnt (not browned, but BURNT) turn it all over and burn the other side. When it is all burnt, deglaze the pan with a little water. When it’s cooled down pour the whole thing into a blender--water, smoked bits and all. Blend it, but don’t blend it too much. Taste it and add salt as necessary. Add chopped cilantro and serve.