Garden Fresh Salsa

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   1.

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   Roast/char and sweat the jalapeno: Over the flame of a gas burner or under the broiler in your oven, char the jalapeno pepper, using tongs to turn the pepper so all sides get some blackening.

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   Remove from heat and place in a ziptop baggie to sweat.

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   2.

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   Seed and dice the tomatoes.

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   You want 3 heaping cups of diced tomatoes.

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   Put them in a large bowl.

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   3.

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   Note you should really wear gloves to work with peppers!

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    Remove the jalapeno from the baggie.

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    Rub the charred skin off and discard the char.

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    Slice the pepper down the center from stem to tip, remove seeds and ribs; discard stem.

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    Mince the pepper.

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    Add it to the bowl with the tomatoes.

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    4.

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    Finely dice the onion, about 1 cup.

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    Mince the garlic, about 2 Tablespoons.

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    Add both to the bowl.

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    5.

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    Chop the cilantro.

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    Add it to the bowl

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    6.

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    Add lime juice, cumin, chili powder and salt to bowl and stir.

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    You can serve it immediately, but its much better the next day (or at least a few hours later), when all of the flavors have had a chance to mingle.

* Per serving · 4 servings · Values may vary.