Simply Smoky Salsa

Makes about 11/2 cups. Recipe is from “The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table” by Justin Fox Burks and Amy Lawrence.

2 medium tomatoes

1 medium jalapeño pepper, stem removed

2 cloves unpeeled garlic

Juice from 1 lime

1/2 tsp. cane sugar

Sea salt flakes and cracked pepper to taste

1. In a medium cast-iron skillet over high heat, burn the outside of the tomatoes, jalapeño and garlic (still in its papery skin). Do this by turning the tomatoes, jalapeño and garlic every 3 to 4 minutes using kitchen tongs. Once all sides are blackened, remove and set aside in a bowl to cool.

2. Using a paring knife, core the tomatoes and place in the work bowl of your food processor. Squeeze the head of garlic from the root end, and the cloves should pop right out. Add them to the food processor along with the jalapeño, lime juice, sugar, and salt and pepper to taste. Pulse the food processor until all ingredients are well incorporated, but still chunky.