Grandma Imelda'S Salsa

• 1/2 large white onion, finely diced
• 1/4 cup apple cider vinegar
• 3/4 tablespoon granulated sugar
• 1 teaspoon salt
• 6 roma tomatoes
• 1 to 2 jalapenos
• 2 to 3 cloves garlic, unpeeled
• 1/2 teaspoon salt, plus more to taste
• 1 handful cilantro
• Squeeze of lime juice

1. Combine the vinegar, sugar, 1 teaspoon salt, and 1/2 cup hot tap water in a container. Add the onion, cover, and let sit for at least an hour at room temperature.
2. Grill the tomatoes, jalapenos, and garlic until blackened on all sides. The jalapenos and garlic will blacken faster than the tomatoes, so keep an eye on them and take them off when they're done. Set aside to cool.
3. When cool enough to handle, peel the blackened skin off the garlic and discard. If you want a less spicy salsa, de-seed the jalapenos.
4. Blend the tomatoes, jalapenos, and garlic in a blender with salt and cilantro. Drain the onion and stir your desired amount into the blended tomato mixture. Finish with a squeeze of lime and salt to taste, if needed.

white onion, apple cider vinegar, sugar, salt, roma tomatoes, jalapeufos, garlic, salt, handful cilantro, lime juice

Taken from food52.com/recipes/28977-grandma-imelda-s-salsa (may not work)