8 Roma Tomatoes
1 Jalapeño Pepper
1/2 Vidalia Onion
Chopped Cilantro or Parsley
Zest & juice of 1 lime
Combine tomatoes, jalapeño, and onion In a bowl, toss and coat with olive oil and season with S & P.
Cook on hot Griddle, turning occasionally until lightly charred. Remove vegetables and allow to cool.
Remove stem from jalapeño and place with tomatoes and onion in food processor and pulse until desired consistency. NOTE: For milder salsa, also remove jalapeño seeds
Transfer to a bowl, stir in cilantro, lime zest & juice. Serve with Tortilla Chips.