This is an awesome salsa recipe from our equally awesome friend Li.

• 8-10 ripe tomatoes
• 2 fresh, hot chiles (1 to 1 1/2 ounces), stems removed
• Half of a small white onion (2 ounces), sliced 1/4 inch thick
• 4 garlic cloves, peeled and hard base removed
• 1/3 cup chopped fresh cilantro leaves (*I NEVER use the stems, just the leaves. the stems are too hard and detract from the flavor in my opinion)
• 1 1/2 teaspoons cider vinegar
• Salt optional (I usually skip this unless the tomatoes are extra sweet)

Set oven to broil. Half the tomatoes and remove top stem. Roast tomatoes (10 minutes normal oven, about 20 in my combi oven) until skins are blackened. Remove from oven and roughly chop in a food processor/or mini-chopper.

While tomatoes are roasting, place chiles and garlic in a hot skilled – roast on high heat until skins start to sear. Garlic will start to go a little translucent – it will change the flavor and sweeten it up a bit. Remove from heat and finely chop. Add to tomatoes. I do not seed my chiles, but you can to reduce the heat if you like.

Finely chop the onion and cilantro. add to mixture.

Finish with vinegar and optional salt Let stand, uncovered, to cool. This evaporates a some of the tomato water and gives it time to thicken.

Good in refrigerator or two weeks. Can be frozen, but I doubt it will last after you make it – mine never does. Better 2-3 days on, where flavors can well blend. Li.