August 20, 2011 by Scott.

Ingredients
7 - medium chilled tomatoes (not too ripe, they should be firm)
2 - small jalapeno pepper (or 1 jalapeno and one chipotle chili).
1 - clove garlic
1 - teaspoon salt
1.5 cup - Water (optional) to desired consistency
2 - tablespoons white onions, diced
2 - tablespoons cilantro, chopped
1/2 cup - Lime juice (optional) to thin consistency

Directions
1. Preheat your barbecue grill (high temp).
2. Remove stems from tomatoes and place 6 of them directly on the heated grill, stem side down
3. Roast them for 20 to 30 minutes, or until the grilled side is very charred
4. Turn them over, throw the jalapeno pepper (minus the stem) on the grill with the tomatoes, and grill for an additional 20 to 30 minutes, or until both the tomatoes and the jalapeno are blackened.
5. Turn the pepper periodically to blacken all surfaces.
6. Remove the tomatoes and jalapeno from the grill, place them in a bowl, and allow them to cool for 10 to 15 minutes.
7. Once cooled, dump the contents of the bowl into a blender, add the garlic and salt, and puree on high speed.
8. Add water and/or lime juice if desired and blend again for 30 to 45 seconds.
9. The sauce will darken as the charred tomato bits are chopped finer.
10. Pour the contents of the blender into a bowl.
11. Dice the remaining tomato and add it to the pureed salsa. (dice as much of the tomato as desired)
12. Stir in the onion and cilantro
13. Chill before serving

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July 31, 2011 by Scott.

Ingredients
- 4 medium fresh ripe tomatoes
- 1 small bunch of cilantro (approximately 10 pieces)
- 1 fresh lime
- 3 chipotle chilies canned in adobo sauce
- 1 medium onion
- Salt & pepper to taste
- Red pepper flakes to taste (optional)

Directions
1. Wash and core tomatoes
2. Wash and dry cilantro
3. Peel onion. Cut tomatoes and onion into quarters for processor
4. Remove stems & seeds from chipotles
5. Place all the vegetables, cilantro and lime juice into food processor and blend
6. Add salt & pepper and optionally add red pepper flakes to taste
7. Add a tablespoon or two of adobo sauce to the mix for extra smokey flavor

Let chill for a couple hours before serving.

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June 21, 2010 by TammyL.

I wish I could take credit for this recipe but I can’t.  It belongs to Tyler Florence and is absolutely delicious!

Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.   I add more garlic and chili pepper flakes according to my taste.  But this freezes well.  Make several batches!

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October 25, 2007 by Jon.

Roma Tomatoes 6
Green Onions (3.5 inches)
1/2 White Onion
1.5 limes juiced
jalapenos 2 lrg
cilantro 1 bunch
3 cap fulls of vinegar
2 Tablespoons of vegetable oil
salt to taste

Dice it, mix it, eat it

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