Preheat your barbecue grill to high temperature.
Remove any stems from the tomatoes, then rub some oil over each tomato.
You can leave the stems on the jalapenos.
Place the tomatoes on the grill when itís hot. After about 10 minutes,
place all of the jalapenos onto the grill. In about 10 minutes you can
turn the tomatoes and the peppers. When almost the entire surface of the
peppers has charred black you can remove them from the grill. The
tomatoes will turn partially black, but when the skin begins to come off
they are done. Put the peppers and tomatoes on a plate and let them
When the tomatoes and peppers have cooled, remove most of the skin from
the tomatoes and place them into a food processor. Pinch the stem end
from each of the peppers and place them into the food processor as well.
Toss out the liquid that remains on the plate.
Add the remaining ingredients to the food processor and puree on high
speed for 5-10 seconds or until the mixture has a smooth consistency.
Place the salsa into a covered container and chill for several hours or
overnight while the flavors develop.
approximately 2 cups.
from Myrl]: My family can generally handle spicy hot food.
However, this recipe as written above, had way too many jalapenos in it
for our taste. I reduced the number of jalapenos to just 3, and
added in some sweet peppers of various colors instead. Even the
wonderful salsa at Chevy's restaurants wasn't remotely as hot as the
recipe above came out.