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1
Fire up your grill (charcoal or gas) to medium high.
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2
Coat the tomatoes and jalepeno pepper with olive oil.
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3
Place on the grill and let blacken, turning just once (about 15 minutes on each side).
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4
Remove from heat and let cool to room temperature.
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5
When cool, carefully remove most of the outer blackened skin and the stems of the tomatoes and put into a food processor.
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6
Process (pulse) to desired consistency.
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7
Remove tomatoes and place in a large bowl.
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8
Remove the stem from the jalepeno pepper.
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9
If you desire a mild salsa, remove the pepper seeds and inner membranes.
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10
For medium heat salsa keep half of the seeds, for spicy salsa use the entire pepper.
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11
Put the desired amount of jalepeno into the food processor, and add the remaining ingredients.
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12
Process on high speed for about 1 minute, or until thoroughly mushed up.
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13
Add to tomatoes in the bowl.
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14
Stir thoroughly, and refrigerate until ready to use or put into sterilized jars and process.
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15
For variations: Roast bell pepper along with the tomatoes and jalepeno, put into a ziploc bag when removed from the grill and let col, then remove the skin and seeds and pulse with tomatoes in the processor.
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16
Cooked corn kernels can be added as well, along with rinsed and drained canned black beans.
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17
Roasted garlic (about 10 cloves) can be used in place of fresh garlic.
