Fire Roasted Salsa

makes 1 1/2 cups

1 1/2 pounds plum tomatoes

1 jalapeno pepper

1 clove garlic, leave husk on

1/2 medium onion, skin removed

1 tablespoon freshly chopped cilantro

1/2 teaspoon red wine vinegar

1 tablespoon olive oil

Salt and freshy ground pepper, to taste

Preheat the broiler on your oven. Place tomatoes, jalapeno, garlic and onion on a foil-lined rimmed baking sheet. Place pan under the broiler, and cook until vegetables begin to blister, 1 to 2 minutes.

Remove tray from oven and let stand until tomatoes are cool enough to handle, about 5 minutes. Cut tomatoes into quarters, remove seeds from jalapeno if you prefer a more mild salsa, and remove and discard husk from garlic. Add to the bowl of a food processor along with the onion. Pulse 2 or 3 time until roughly chopped, or once more for a finer-textured salsa. Stir in the cilantro, vinegar and oil; season with salt and pepper. Let sit for 30 minutes so flavors can marinate before serving. May also be made one day in advance.