(A lady named Rosa in San Antonio taught me to make salsa. From there, I experiment and continue refining. This is the most recent version.)

Slice onion. Sear tomatoes, jalapenos, & onion, & garlic in a hot slightly oiled frying pan. (Preferably cast iron). As you roast the tomatoes the skins will split, possibly fall off. You can either discard skins or use them. Either way, sear the fruit until the tomatoe is a little mushy, a little charred, and hot. Depending on the size of the tomatoe, you may want to cut it in half to sear inside after the outside is done, if so, use a spatula to move it a lot to keep it from sticking. Sear jalapenos & onion until charred & limp. Once tomatoes & jalapenos are seared, cut out stems. If you want to reduce the heat of the salsa, cut jalapenos open & seed. (I also vary heat of the salsa by using more or less jalapeno. For a really mild salsa, substitute 1 good sized poblano pepper for jalapenos.)

Place seared tomatoes, peppers, onion, & garlic into food processor. Add remaining ingredients. Chop, stop & stir as needed. If salsa is too thick, add a little water or vinegar. Yields approximately 1 quart. I store salsa in a sterilized quart canning jar, in the refrigerator.

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