Fire-Roasted Garlic Salsa

1. 1

   Fire up the grill, a gas burner, or even the broiler.

2. 2

   Set the tomatoes directly over or under the heat source and cook, turning often, til the skins just blacken.

3. 3

   Peel, cut out the stems, and then cut them in half around their equators.

4. 4

   Take each half tomato in your fist and give it a squeeze over a bowl to get rid of the seeds and juice.

5. 5

   Dice the flesh and put it in a clean bowl.

6. 6

   Squeeze the garlic cloves out of their skins, add a pinch of salt, and mash to a paste.

7. 7

   Mix into the tomatoes along with the remaining 2 teaspoons salt and the onions, jalapenos, lime juice, cilantro, honey, pepper, and Tabasco.

8. 8

   Puree half the salsa in the work bowl of a food processor.

9. 9

   Stir the pureed and chunky salsas together.

10. 10

    Heap the salsa in a bowl and serve with tortilla chips.

No additional tips available.