Charred Salsa Roja
3 medium, ripe tomatoes
1/4 medium white onion
1 jalapeno
2 garlic cloves
1 tablespoon fresh squeezed lime juice
1 tablespoon fresh cilantro
1/2 teaspoon red wine vinegar
1/2 teaspoon salt
Stem tomatoes, slice in half and place on hot grill with onion, jalapeno and garlic. Grill for 10 minutes or until nicely charred. Peel and seed jalapeno. Peel garlic cloves. Put jalapeno, tomato, onion and garlic in blender with remaining ingredients and puree until smooth. Chill and serve. Makes 1 1/2 cups.