fresh charred tomato salsa

Its almost Cinco de Mayo which might as well be a state holiday here in California. Mexican food is very common here but Mexico's holiday is a good excuse to go all out with the food and drinks. My daughter is having a party in her schools Spanish class and she wants to make chips and salsa, no problem lets do it! The most common salsa is using a mixture of fresh chopped tomato, onion, jalapeno, cilantro and lime juice, only we will grill the vegetables till they are charred and smoky then quickly blend the mixture so its still somewhat chunky.





Ingredients:
15 Roma tomatoes
1/2 Red onion, skewered
1 Jalapeno peppers
1/2 cilantro bunch
juice of 2 limes
kosher salt/pepper
water to thin if necessary
optional: 1 dried Ancho chili pepper

1. Cut tomatoes and peeled onions in half, lightly oil and place on hot grill.
2. Cut stem off peppers and cut out seeds for a less spicy salsa, place on grill.
3. Turn vegetables on grill so all sides are charred black, remove and cool.
4. Lightly remove most of black charred skins and put in blender with lime juice, cilantro and seasonings.
5. Pulse the blender till smooth, thin with the water if its too thick, check seasonings and serve with the best chips you can buy or make them yourself!

Note: the salsa was later voted "best salsa" in the class Cinco de Mayo salsa contest