(loosely translated as "VERY CHARRED RED SALSA")

This is one of my favorite salsas. I know, I know, I say that about whatever salsa I'm working on at the time......but it's true. I like them all and at one time or another - depending on what I'm cooking or eating at the time - they're all my favorite. I definitely will not be giving you any recipes for salsas that I don't like. Anyway, you can find this salsa or a variation of this salsa virtually anywhere in Mexico. It's commonly used to make Huevos Rancheros and is found on the table in homes and taco stands as well as in fine restaurants. It's rich, deep reddish color and smoky-hot spiciness are a perfect companion to almost any main dish. I'm giving you the recipe to make just a small amount - so if you think it really sucks you don't have to toss a whole bunch. If you do like it - just double up on the recipe. It will keep well in the fridge.

2 large ripe tomatoes - or the equivalent amount of cherry or plum tomatoes (I think that the smaller tomatoes taste a whole lot better than the chemically ripened standard supermarket fare - it'll be even better if you have access to some real home grown vine-ripened beauties)

1 medium white or yellow onion - peeled and cut in quarters a couple of cloves of garlic -- peeled

a couple of whole jalapeno chiles - stem removed

some chopped cilantro

a little salt to taste

a cast or nonstick frying pan......skillet?

Okay, let's rock 'n' roll. Put the pan (I use a cast pan at home and a non-stick guy at work) on medium heat. Put in the tomatoes (whole - you don't even have to remove the stem end), the quartered onion, the chiles and the garlic. Go water the lawn or have a beer or write to your mother. Check the concoction, and when the bottoms of everything are burnt (not browned to a golden color -but BURNT) turn it all over and burn the other side. When it is all burnt deglaze the pan with a little water (fancy celebrity chef talk for "pour a little water into the hot pan and scrape up all the burnt parts that are sticking to the pan 'cause that's where a lot of the great smoky flavor is"). When it's cooled down pour the whole thing into a blender -water, smoked bits and all. Blend it, but don't blend it too much - you want it to have a little chunky texture. Taste it and add a little salt if you like. Then add some finally chopped cilantro and you have just made a really bitchin' little salsa. If the salsa is too thin -well next time you'll know not to use so much water. If it's too thick - just add a little water. If it's too smoky tasting - next time don't burn it so damn much. If you like it but it's too hot - make some more without the chiles and add it to what you already have. Let me know how it turns out.