SIMPLE SMOKY SALSA

Use this salsa recipe to add flavor to eggs, tamales, or just place it near a bowl of corn chips. You’ll never want to buy salsa from a jar again.

2 medium tomatoes

1 medium jalapeño pepper, stem removed

2 cloves unpeeled garlic

Juice from 1 lime

⅛ teaspoon cane sugar

Sea salt flakes and cracked pepper to taste

In a medium cast-iron skillet over high heat, burn the outside of the tomatoes, jalapeño, and the 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. 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.

Makes about 1 ½ cups.