Guest Author - Amy McDaniel

Before getting fancy with pineapple or chipotle in your salsa, consider mastering a basic recipe. This one isn't hard to master! The key to the great taste in this classic tomato salsa is its nutty roasted aroma. Roasting under the broiler is deceptively simple and quick for a method with such a big payoff. Sure, you could use canned tomatoes, but in that case, why are you making homemade salsa to begin with?

At the farmer�s market by my house, the stalls are still replete with gorgeous ripe tomatoes of all colors and sizes. Summer may have officially ended, but who is to stop you from continuing to reap its beautiful bounty? If you find some attractive yellow tomatoes, consider using those in the salsa for a striking dash of color on your tabletop.

Play around with the amount of heat in the salsa. The hotness of jalapenos resides in the white pith on the inside. Since the seeds are right next to the pith, they are also pretty hot by association. You can dramatically decrease how hot your salsa turns out if you discard the pith and seeds. Can't get enough heat? Throw in another half or whole chili!


Recipe

Makes 1 quart

1 lb tomatoes
1-2 jalapenos
1 tablespoon vegetable oil
1/2 white onion, chopped
1 � 1 1/2 cups water
2 teaspoons salt, or to taste

1. Heat broiler to high. Roast tomatoes and chiles on a broiler pan set 4 inches below flame, until skin wrinkles and chars, about 4 minutes for chiles and 6-8 minutes for tomatoes.
2. When tomatoes and chiles are cool enough to handle, peel tomatoes and coarsely chop the chiles. Discard the seeds and pith of the chiles for milder salsa. Add tomatoes and chiles to blender jar and pulse until mixture reaches desired consistency (chunky or smooth).
3. Heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Add tomato mixture and enough water to reach desired consistency. Bring to a boil, and then simmer for 10 minutes. Add salt to taste.
4. Salsa may be used warm or chilled.