Salsa Ranchera; Tomato Salsa

Ingredients for about 2 cups of salsa:

• 3 to 4 Roma tomatoes (1 lb) cut in half lengthwise - if Romas aren’t available use 1 lb of ripe red tomatoes

• 1 or 2 jalapeño chiles, stem, seeds and core removed

• 1/4 onion

• 1 - 2 garlic cloves

• 1 chipotle chile in ancho sauce - add another if you like the smoky heat.

• 1 lime, cut in half

• 1 cup or 1 bunch clean cilantro - save a little bit for topping

• 1 tsp salt and 1/2 tsp pepper to taste

• 1/2 tsp dried oregano

  Note on spiciness: if you like a salsa with a big kick, leave in the seeds from the jalapeño.

Preparation:

Roast the tomatoes, onion and garlic. You can do this in a cast iron skillet on medium to medium high heat or under the broiler. They need to get a lot of color and be charred on all sides, so be sure to turn them to ensure they are charred all over. This should take 10 - 12 minutes.

Start with the tomatoes skin side down (cut side up). This side takes longer than the cut side, about 6-7 minutes, then turn over to cook the flat side.

The onion and garlic can go in at the same time. The garlic will be done first, then the onion. Remove them and set aside. The tomatoes will be done last.

Note: you could char the jalapeño, but know that it will get spicier and you need a good vent or hood going full blast.

Tip: If you use the broiler, place veggies on a sheet pan, turning them, then removing them as they are done. It takes about the same amount of time.

Once the items are charred and the tomatoes are soft, put all the charred items into a food processor or blender.

Before blending, add the juice of 1/2 a lime, green chile and chipotle chile, cilantro, salt and pepper and oregano (if using).

Start the blender on low and pulse until the salsa is blended but still chunky. You do not want marinara sauce here.

Taste for seasoning and lime. Adjust now and pulse one more time if you added anything.

Note: if you want it really chucky, you can chop all ingredients vs. blending.