Ingredients

• 6 whole Tomatoes, large
• 10 whole Jalapeno peppers
• 2 whole Garlic cloves
• 2 tablespoons Cilantro, chopped
• 2 tablespoons White vinegar
• 2 teaspoons Salt
• Liquid Smoke (to taste (start with a few drops))
• 0.25 whole Onion, medium , roughly chopped
• Olive oil (for rubbing tomatoes)
• Tortilla chips (for serving)

Instructions

1. Preheat your grill to high heat.
2. Rub the tomatoes with a little olive oil.
3. Place the oiled tomatoes directly on the hot grill grates.
4. Grill the tomatoes for about 10 minutes.
5. Add the whole jalapenos to the grill alongside the tomatoes.
6. Continue grilling for another 10 minutes, then carefully turn the tomatoes and jalapenos over.
7. Continue grilling until the tomato skins are charred (almost black) and starting to peel off, and the jalapenos are softened and charred in spots (total grilling time approx. 20-25 minutes).
8. Remove the tomatoes and jalapenos from the grill and let them cool slightly until they are safe to handle.
9. Once cooled, peel the charred skin off the tomatoes (it should come off easily).
10. Remove the stems from the jalapenos. You can remove seeds for less heat if desired, but traditionally kept for this style.
11. Place the peeled roasted tomatoes, de-stemmed roasted jalapenos, garlic cloves, chopped cilantro, white vinegar, salt, liquid smoke (start with a small amount), and the quarter onion into a food processor.
12. Blend the ingredients until you reach your desired salsa consistency (chunky or smooth).
13. Taste the salsa and adjust seasonings if needed (more salt, vinegar, or liquid smoke).
14. Transfer the salsa to a container and chill thoroughly in the refrigerator before serving.
15. Serve chilled with tortilla chips.