2 pounds (give or take) of tomatoes
A few tomatillos if you have them
1 bell pepper
1 clove garlic
1 small bunch cilantro
Quarter the tomatoes and halve the tomatillos, if using. Arrange on a lightly oiled baking sheet, skin-side down; salt gently and roast at high heat (400-450 degrees) until soft and charred, about 30 minutes. Remove from oven and set aside.
Finely chop the onion, bell pepper and jalapeno; mince the garlic. Roughly chop the cilantro.
Puree the tomatoes and tomatillos in a food processor or blender – you can leave them chunky or blend them smooth, based on your preference. Transfer to a bowl or storage container and stir in onion, peppers, garlic, cilantro and salt to taste.
Notes: roasting the tomatoes is key to the flavor of this salsa; the little bit of char lends smoky complexity. If you’re planning to can your salsa, as I did, heat it in a saucepan before transferring to canning jars. Using foil or parchment to line your baking pans will save you a lot of work (burnt-on tomato juice can be a bitch to remove).