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Spicy Roasted Tomato Salsa

This salsa is dark & spicy, almost jam-like. You can adjust the amount of heat or brightness by flexing the chilies and vinegar.
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Ingredients
  

  • 4 Roma tomatoes or 12 cherry tomatoes
  • 1/2 onion
  • 1 serrano chile, stemmed
  • 1 jalapeno chili, stemmed
  • 6 garlic cloves, peeled
  • 2-3 tablespoons white vinegar, to taste
  • 1/4 - 1/2 teaspoon salt, to taste

Instructions
 

  • Heat a cast iron skillet on medium heat. Put the whole tomatoes on the hot pan and let them sear until black on one side. Then use tongs or chopsticks to rotate them, blackening on all sides.
  • After about 5 minutes, add the onion, chilies, and garlic. Let all ingredients turn black on all sides, rotating along the way. If the garlic and chilies are ready sooner, remove and let the tomatoes and onion continue to blacken. Don’t be afraid of letting the tomatoes blacken and weep.
  • In a food processor, combine the roasted tomatoes, chilies, onion, garlic and vinegar. Adjust vinegar to taste. Season with salt to taste. Enjoy.