Blackened Salsa

• 1 jalapeno chile, stemmed and left whole
• 2 medium shallot lobes, peeled but left whole
• 4 cloves garlic, unpeeled
• 1 pint cherry tomatoes, stems removed
• 2 teaspoons sherry vinegar or red wine vinegar
• 1/2 teaspoon coarse kosher or sea salt, plus more as needed
• 1/4 cup water, plus more as needed

1. Preheat the broiler with the rack set 3 to 4 inches from the element or flame.
2. Combine the jalapeno, shallots, garlic, and cherry tomatoes in a large cast-iron skillet or a roasting pan.
3. Broil for 10 to 15 minutes, shaking the pan occasionally, until the vegetables are blackened all over.
4. Remove from the broiler and reserve the garlic and jalapeno; transfer the remaining vegetables to a food processor and let cool slightly.
5. When the garlic is cool enough to handle, discard the papery skin; add the garlic to the food processor.
6. Slice open the jalapeno; scrape out the seeds and reserve them.
7. Add the jalapeno to the food processor, along with the vinegar, salt, and water.
8. Pulse or process briefly until the mixture is pureed but with some chunks remaining.
9. Taste and adjust salt as necessary; thin with water as needed.
10. Adjust the heat level by adding as many of the reserved jalapeno seeds as desired, pulsing to combine.
11. Serve immediately or refrigerate in an airtight container for up to 2 weeks.

jalapeno chile, shallot, garlic, cherry tomatoes, sherry vinegar, coarse kosher, water

Taken from www.epicurious.com/recipes/food/views/blackened-salsa-382495 (may not work)