Mexican Salsa

Mexican Salsa

3 jalapeno peppers
1 medium onion quartered
1 garlic clove
2 cans (1 28 oz and 1 14 oz) whole peeled tomatoes drained
4 fresh cilantro sprigs
1/2 t. salt
tortilla chips

Heat a small ungreased cast iron skillet over high heat. With a small sharp knife pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened turning occasionally.

Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.

Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips.