Blackened Salsa I

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

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)

Recipe

• 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.