6 medium tomatoes
Olive oil
10 fresh red or green jalapeno peppers
1/2 cup diced Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke

Preheat a large cast iron skillet over medium-high heat.

Remove stems from the tomatoes, then rub oil over each tomato.

Put the tomatoes on the skillet, turning them every now and then. After about 5 minutes, add all the jalapenos to the skillet. Continue to turn the tomatoes and peppers periodically. When almost the entire surface of the peppers has charred black, remove them from the grill. The tomatoes will turn partially black. When the skin begins to come off they are done. Put the peppers and tomatoes on a platter and let them cool.

When the tomatoes and peppers are cool enough to handle, remove most of the skin from the tomatoes and place them into a food processor. Place jalapenos into the food processor, including the stem ends. Discard the liquid remaining on the platter.

Add remaining ingredients to the food processor and puree on high speed for 5 to 10 seconds or until the mixture has a smooth consistency.

Place the salsa into a covered container and chill for several hours or overnight so that the flavors develop.

Makes approximately 2 cups.