Blistered Tomato Salsa

• 12 plum tomatoes, cored
• 1 large white onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon pure chile powder, like ancho or New Mexico, or to taste
• Salt to taste
• 1 cup chopped fresh cilantro leaves

1. Grill, broil, or pan-grill the tomatoes, as close to the heat source as you can get them, until blistered and a little blackened, 5 to 10 minutes.
2. Put them in a blender, skins and all, with the onion, garlic, chile powder, and a big pinch of salt.
3. Whiz until chunky, then stir in the cilantro by hand.
4. This is best used right away but will retain decent flavor, covered and refrigerated, for a day or two.

tomatoes, white onion, garlic, chile powder, salt, cilantro

Taken from www.epicurious.com/recipes/food/views/blistered-tomato-salsa-385770 (may not work)