Preheat your grill. Place the tomatoes, jalapenos, and garlic cloves on grill and roast until skins are charred but flesh is not burnt. Place in a glass or stainless steel bowl and cover with plastic wrap for 10-15 minutes. Uncover and allow cooling.
Peel tomatoes, jalapenos and garlic and place in blender or food processor. Blend to roughly chop. Add onion, cilantro, and lime juice. Process just to break up onion and cilantro. Taste and adjust with more lime, salt, and/or cilantro. Process just to blend.
Serving
Suggestions
Try using 1/2 cup salsa to marinate boneless skinless chicken breasts.
Originally Submitted
5/14/2012
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