Fire-Grilled Salsa

Preheat your grill to medium-high heat.

Cut tomatoes in half vertically, cut the onion in half vertically and wrap the garlic cloves in aluminum foil. Place on the grill and cook until charred on both sides, turning the onion, garlic and jalapeno once.

Once the jalapeno is done, place it in a brown lunch bag and seal to steam it. This will take about 10 minutes. Then peel the skin off the jalapeno, cut the top off and cut it in half lengthwise. Then remove the seeds. Reserve one half of the jalapeno for another use and place the other half in a blender or food processor with the rest of the veggies. Turn the blender on high and process until smooth. Add remaining ingredients and process until combined.

Store in an airtight container in the refrigerator for up to two weeks.