Chevy's Restaurant Salsa (TNT)

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Chevy's Restaurant Salsa

5 or 6 Ripe Tomatoes
1 Med Onion
4 Jalapeno
1/3 Cup Cilantro -- chopped
1 Tsp Sea Salt
2 Tsp Pepper

Take the stem out of the tomatoes, and off the peppers. Take a skillet or frying pan (cast iron works best) and heat on full flame until very hot using no oil so the surface is dry. Throw in tomatoes, peppers, and onion and stir occasionally until the tomatoes are charred on at least three sides. They will actually be burned. At this point you may refrigerate your veggies until you are ready to make the salsa and this is really better cold.

When you are ready to make the salsa, pour all items into food processor or blender and process until you have a chunky salsa. You may want to adjust the amount of peppers according to the season of the year. (summer peppers are hotter than winter peppers). You may also substitute a different pepper. You may want to adjust the salt and pepper to taste, but don't leave it out!

Gail's Notes: I tried this using my homegrown tomatoes and to say the least, using this recipe resulted in the best salsa I've ever made or tasted! While I agree that the cilantro is (very) important, I think the real "key" to this tasting so incredible is roasting the veggies! 

PS: To give credit where credit is due, I originally found this copycat recipe here: Top Secret Recipes.

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