World's Best Grilled Pepper Salsa

The key to recreating the flavor of the real deal
is to fire roast the tomatoes and the jalapenos,
and to add a little mesquite-flavored liquid smoke.

Ingredients:
6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke

Directions:
Preheat your barbecue grill to high temperature.
Remove any stems from the tomatoes,
then rub some oil over each tomato.
You can leave the stems on the jalapenos.
Place the tomatoes on the grill when it's hot.
After about 10 minutes, place all of
the jalapenos onto the grill.
In about 10 minutes you can turn
the tomatoes and the peppers.
When almost the entire surface of
the peppers has charred black you
can remove them from the grill.
The tomatoes will turn partially black,
but when the skin begins to come off they are done.
Put the peppers and tomatoes on a plate and let them cool.
When the tomatoes and peppers have cooled,
remove most of the skin from the tomatoes
and place them into a food processor.
Pinch the stem end from each of the peppers
and place them into the food processor as well.
Toss out the liquid that remains on the plate.
Add the remaining ingredients to the
food processor and puree on high speed
for 5-10 seconds or until
the mixture has a smooth consistency.
Place the salsa into a covered container
and chill for several hours
or overnight while the flavors develop.