3 whole tomatoes
1 small onion, finely chopped
1 jalapeno pepper, finely chopped
1 1/2 clove garlic
1 tbsp. lime juice
1/4 cup chopped cilantro
salt and pepper, to taste

Bake tomatoes on a metal sheet at 450°F or in barbecue until charred. Dump everything in the blender and pulse until mixed and chopped. Don't over-blend or you lose chunky feel. Refrigerate for one hour to cool tomatoes.

Submitted by: Judy Brannock