Blackened Salsa I

Here begins my quest for a fire roasted salsa to can using home grown tomatoes. From The Washington Post who based it on a recipe from SpiceLines.com. The article suggests this spicy, smoky, black-flecked salsa tastes like the much-loved version at La Fogata restaurant in San Antonio. The article states the recipe doubles easily & can be refrigerated in an airtight container for up to a week. As the recipe has no oil, I plan to work it using different peppers (serrano, fish, habanero, Jamaican hot chocolate, congo trinidad) & can the tastiest. Anticipate this will be tried on the grill with some nice Rio Grande & San Marzano maters to chunk up the lil cherries as well - especially if I have leftover heat from using the fire for another purpose. Anticipate adding green (cilantro, green pepper, green onion) at the time of serving as these don't process so well.

• Ready In: 20 mins
• Yields: 3/4 cups

Ingredients

• 1  jalapeno pepper, stem removed, left whole
• 2  large shallots, peeled and left whole
• 4  garlic cloves (unpeeled)
• 1⁄2 pint cherry tomatoes
• 2  teaspoons sherry wine vinegar
• 1⁄2 teaspoon salt (plus more as needed)
• 3 -4  tablespoons water (plus more as needed)

Directions

1. Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
2. Combine the jalapeno pepper, shallots, garlic and cherry tomatoes in a large cast-iron skillet or a roasting pan; place in the oven to broil for 10 to 15 minutes, shaking the pan occasionally, until the vegetables are blackened all over.
3. Remove from the oven and reserve the garlic; transfer the remaining vegetables to the bowl of a food processor and let cool slightly.
4. When the garlic is cool enough to handle, discard the papery skins; add the garlic to the food processor, then add the sherry vinegar, salt and water. Pulse or process briefly until the mixture is pureed but still a little chunky. Taste and adjust salt as necessary; thin with water as needed. Serve immediately or refrigerate for up to 1 week.