Charred Tomato Salsa
There’s nothing like picking my garden fresh tomatoes and jalapeños—then fire them up with some fresh onions and garlic, and slam some crisp corn chips into it for the game.
Remove and discard the stem of the tomato.
Cut the tomatoes in half.
Place the tomato skin side up on a sheet tray lined with foil (for easy cleaning).
Continue to lay the slices of red onion, the jalapeño (skin side up), and the peeled cloves of garlic on the tray.
Place the tray of vegetables under a broiler until the vegetables begin to char, and the skin blisters.
Remove from the under the broiler. Allow them to cool.
Remove the charred skins from the tomato and jalapeño.
Chop the tomatoes and onion; finely mince the jalapeño and garlic.
Combine all charred vegetables into a medium sized bowl. Mix well.
Season with olive oil, garlic salt, chopped cilantro, hot sauce, and juice of a lime.
Taste the seasoning, chill, and serve.