7 firm medium tomatoes
2 jalapeno peppers
1 clove garlic
1 tsp salt
1-1/2 c water
Juice of 1 lime
2 T diced red onion
2 T chopped fresh cilantro
Roast 6 of the tomatoes under the broiler set on high heat for 10 to 20 minutes, turning once, or until very charred and blackened. Halfway through the roasting, add the jalapenos and roast, turning once, until their skins are very charred and blackened. Remove the tomatoes and peppers to a bowl to cool, about 15 minutes. Dump into a blender with the garlic and salt and blend until pureed. Add the water and lime juice and blend 30 more seconds. Dice the remaining tomato, and add it to the puree with the onion and cilantro. Yum!