molcajete

Directions

1. 1

   Molcajete 1 1/2 pounds plum tomatoes, unpeeled 1/2 medium onion, chunked 1/4 cup chopped fresh cilantro leaves 2 to 3 fresh jalapeños or can

2. 2

   Broil tomatoes for 15 to 18 minutes, turning occasionally, until the tomatoes are soft and the skins split and turn dark in spots

3. 3

   Cool the tomatoes briefly

4. 4

   In a blender, purée the tomatoes and their skins and cores with the remaining ingredients

5. 5

   Serve the salsa warm or refrigerate for later use

6. 6

   For a chunkier salsa, leave one tomato unbroiled, chop it, and stir it and the onion, chopped rather than chunked, at the end.