Step 1

Preheat BBQ (or stovetop grill pan like I used) on high.

Step 2

Remove stems from tomatoes, then rub some oil over each. Leave stems on jalapenos and rub oil on them, too. Place tomatoes on grill when it's hot.

Step 3

After about 10 minutes, add all jalapenos. In about 10 minutes, turn the tomatoes and peppers.

Step 4

When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Remove from grill, cover to steam them for a few minutes and allow veggies to cool.

Step 5

Remove skin from tomatoes as well as the seeds (if you want) and place in a food processor. Pinch the stem end from each pepper, remove any skin that has burned. Cut them in half and remove as many seeds as you can (unless you want the salsa extra spicy). Place the jalapenos into food processor with the tomatoes.

Step 6

Add remaining ingredients and pulse for about a minute. For best flavor, chill for at least an hour or overnight before serving.

Step 7

Makes about 2 cups.