6-7 ripe medium-sized tomatoes
3 medium jalapenos
1/3 large white onion
1 cup cilantro leaves (no stems)
2 cloves fresh garlic
2 tbsp white vinegar
1 tsp salt
2 tsp liquid smoke
Slice the tomatoes in half and cut out the stems. Place both on outdoor grill. Cook for about 15 minutes - until the skin easily peels from the tomatoes and the skin on the peppers is blistered. Then remove from grill and allow to cool. Remove skins from the tomatoes.
Cut off the tops of the peppers and de-seed.
Throw everything into the blender and chop on the lowest setting. You don't want everything pureed, but finely chopped.
Chill in the fridge for 3-4 hours. Enjoy!
This is seriously the easiest recipe, and its so freakin' yummy. And can I just say how proud of myself for finally joining the ranks of the recipe posters!