Roasted Tomato Salsa

Alright, something simple and universal for the first recipe.  I'd told Bridgie about a place my brother Brian took me a long long time ago (I think when I was visiting him for my 21st birthday) in Berkeley, CA. Well, thoughtful gal she is, I wound up with a cookbook from the place for Christmas this past year.  She has a knack for remembering things you tell her in passing and then BOOM-- you have an argyle vest you may have mentioned you thought you might like after a bottle of wine.  Anyway, the place in Bezerkeley is called The Cheese Board Collective, and the eponymous cookbook has amazing bread recipes, cheese pairing advice, etc-- and here all I knew was that you waited in line for a good half hour for a great pizza.  We tried out some time-consuming but delicious and crowd-pleasing breads, but the thing we've been using most from the hippy tome is their salsa recipe. It is actually more liquid than chunky in texture, like something waiting on the table for you at a great mexican joint. It can be tweaked to be as spicy or as mild as you want it.  It's easy and it rules. Here it is:

from "The Cheese Board Collective Works"

Roasted Tomato Salsa

5 Roma Tomatoes
3 Jalapeno chiles, stemmed
1 clove garlic, minced
1/2 cup finely chopped green onions
1/2 cup loosely packed fresh cilantro leaves, chopped
1/8 teaspoon kosher salt


In a cast-iron skillet over medium heat, roast the tomatoes and chiles until the tomato skins are blackened and beginning to fall off, about 10 minutes. Put the tomatoes and chiles in a food processor with the garlic and green onions and pulse for 15 seconds, or until the salsa has a chunky consistency.  Pour the mixture into a bowl and stir in the cilantro and salt. Taste and adjust the seasoning.