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Baja Fresh Salsa
7 firm medium tomatoes cold
1 small jalapeno
1 clove garlic
1 teaspoon salt
1 1/2 cup water
1 lime, juiced
2 tablespoons white onion diced
2 tablespoons cilantro chopped
Preheat bbq grill to high heat Place 6 of the tomatoes, stem side down (remove any stems), directly on the grill. Allow the tomatoes to roast over the flame for 20 to 30 minutes. When the tomatoes are very charred and blackened on the first side, flip them over and continue to grill for another 20 to 30 minutes until most of the surface of each tomato is black. When you flip over the tomatoes, add the jalapeno pepper to the grill (take the stem off first). The jalapeno skin will blacken like the tomatoes. Turn the pepper as it cooks so that the entire surface darkens.
Take the tomatoes and pepper off the grill and put them in a bowl to cool for 10 to 15 minutes. Dump the tomatoes and pepper and any liquid in the bowl into a blender. Add a clove of garlic and the salt and blend on high speed until pureed. Add water and lime juice and blend again on high speed for 30 to 45 seconds. As the blackened bits of tomato are chopped finer, the sauce will darken. Pour the mixture into a bowl. Dice the remaining tomato and add it to the salsa. Add the onion and cilantro, then cool the mixture in the refrigerator.