2 large ripe tomatoes (about 1 1/4 lb.)
2 to 3 jalapeno peppers
1 garlic clove (unpeeled)
1/3 c. sweet onion, finely chopped
1/4 c. fresh cilantro, chopped
2 tbsp. fresh lime juice
1/2 tsp. salt

Heat a large cast-iron skillet over medium heat. Add whole tomatoes, jalapenos and garlic. Cook 15 minutes or until tomatoes are blackened, turning frequently. Remove from pan; cool slightly. Carefully peel, seed and chop tomatoes; place in a medium bowl. Remove and discard stems and seeds from jalapenos and finely chop. Add to tomatoes. Peel garlic and finely chop. Add to tomato mixture. Add onion, cilantro, lime juice and salt to tomato mixture and toss well to combine.

Makes 2 cups.