Elizabeth's Salsa

• 6 ripe tomatoes
• 1 jalapeno pepper
• olive oil
• 12 medium onion
• 2 garlic cloves
• 14 cup fresh cilantro leaves
• 2 tablespoons vinegar
• 2 teaspoons liquid smoke (mesquite flavor)
• 2 teaspoons salt

1. Fire up your grill (charcoal or gas) to medium high.
2. Coat the tomatoes and jalepeno pepper with olive oil.
3. Place on the grill and let blacken, turning just once (about 15 minutes on each side).
4. Remove from heat and let cool to room temperature.
5. When cool, carefully remove most of the outer blackened skin and the stems of the tomatoes and put into a food processor.
6. Process (pulse) to desired consistency.
7. Remove tomatoes and place in a large bowl.
8. Remove the stem from the jalepeno pepper.
9. If you desire a mild salsa, remove the pepper seeds and inner membranes.
10. For medium heat salsa keep half of the seeds, for spicy salsa use the entire pepper.
11. Put the desired amount of jalepeno into the food processor, and add the remaining ingredients.
12. Process on high speed for about 1 minute, or until thoroughly mushed up.
13. Add to tomatoes in the bowl.
14. Stir thoroughly, and refrigerate until ready to use or put into sterilized jars and process.
15. For variations: Roast bell pepper along with the tomatoes and jalepeno, put into a ziploc bag when removed from the grill and let col, then remove the skin and seeds and pulse with tomatoes in the processor.
16. Cooked corn kernels can be added as well, along with rinsed and drained canned black beans.
17. Roasted garlic (about 10 cloves) can be used in place of fresh garlic.

tomatoes, pepper, olive oil, onion, garlic, cilantro, vinegar, liquid smoke, salt

Taken from www.food.com/recipe/elizabeths-salsa-241640 (may not work)