We’ve had all kinds of tomatoes in the garden this summer, and I’ve made this salsa a few times.
A bunch of tomatoes (this is about 2 1/2-3 lbs. The best ones to use are Romas.)
2 white onions (or purple if you are feeling adventurous)
3-6 jalapenos (or whichever peppers you like best. I only like a little bit of spice, so I use these mild peppers.)
3-6 garlic cloves (to taste)
1/2 cup (or…whatever) of cilantro
sea salt and ground pepper to taste
(actually, *all* of these things are to taste!)
Roast or broil the first 4 ingredients for about 10 minutes, turning every couple so they don’t burn. While they are roasting, juice and lemon and limes, and cut the cilantro up as big or small as you like it.
Let the roasted vegetables cool until you can handle them, and then put them into a food processor and pulse until it looks like salsa. Add the lemon and lime juice, salt, and pepper and pulse a little more. Add the cilantro, stir, and chill. Takes about 20 minutes.
If you have some left over (don’t count on it), it makes a great chicken or fish marinade.