Chevy's Salsa

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 

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.