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6 medium tomatoes
10 jalapeno peppers (red is best)
1/4 medium Spanish onion
2 cloves garlic, chopped
2 tbsp. chopped fresh cilantro
2 tbsp. white vinegar
2 tsp. salt
1 1/2 tsp. mesquite-flavored liquid smoke

Preheat your barbecue grill to a high temperature. Remove any stems from the tomatoes and rub olive oil over each tomato. Rub olive oil over the jalapenos. Place the tomatoes and jalapenos on the hot grill. Turn tomatoes and jalapenos after 10 minutes. When the pepper skins have turned mostly black, they can be removed from the grill. The tomatoes can be removed when their skins are partially black and begin to come off. Put tomatoes and peppers on a plate to cool. When cool, remove most of the skin from the tomatoes and place them into a food processor or blender. Pinch the stem end from each of the peppers and place them into the food processor or blender as well. Add the remaining ingredients and puree on high speed until the mixture has a smooth consistency. Place salsa into a covered container and chill for several hours or overnight while the flavors develop. Enjoy!
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