Ingredients
10 Roma tomatoes
1 sm. yellow onion
1-2 jalapenos (depending on how large they are and how spicy you like it)
1 med. green pepper
2-3 tbs chopped cilantro (or 1/2 bundle)
juice of 2 limes
2 cloves garlic
Salt to taste
In a large skillet with a drizzle of olive oil, char up the onion, tomatoes, and peppers. They don't have to be cooked but you want a good amount of color on the skins. Then transfer everything into a food processor or blender and let it do all the work. Chill before serving.
This is the first time I've ever actually written the recipe down. A few things to note: You can help control the heat by removing the seeds and ribs from the jalapeno. Jalapenos can vary in heat throughout the year, so start small and add till its right for you. This particular batch had one, whole, large jalapeno and I would say it came out on the hot side of medium. I almost always use two limes, but if your lime is particularly large and juicy, you might get away with one. Add one first, taste it, and add the second if needed. Salt to taste but be prepared to add a lot of salt. Even though it tastes great right away, its even better after a day or two.
Enjoy!
