3cupspeeled and drained tomatoesabout 16 Roma tomatoes
1small-medium yellow onion; chopped
2jalapeñosmembranes and seeds removed
3clovesgarlic
1bunch cilantrotop--leaf part only twisted off
⅓cupfresh lime juiceabout 4 limes
2teaspoonssugar
1 ½tablespoonssea salt or coarse Kosher salt
1Tablespoonred wine vinegar
Instructions
Remove skins from tomatoes using one of these methods:
Method 1: Hot water bath + ice water plunge.
Method 2: Oven. (I think this method is easiest) cut tomatoes in half and place them cut side down on a large rimmed cookie sheet. Broil them for 5-7 minutes until the skins begin to blister & shrivel. Remove tomatoes from the oven and easily peel them.)
Remove skins from jalapenos using oven method: cut jalapenos in half; remove stem, membrane and seeds; place them cut side down on cookie sheet. Broil 5-10 minutes until the skins begin to blister. Remove from oven; place in paper bag to let them sweat. Peel.
Combine all ingredients in blender and blend until smooth.4. Refrigerate until ready to serve. Will stay fresh in refrigerator for 2-3 days.