It's the height of summer, and if you are growing your own tomatoes and have more than two plants, chances are you've got more than you know what to do with. Allow me to present....the best salsa ever! It's easy, requiring merely a bit of broiling in the oven and a food processor. Seriously, I no longer search for new incarnations--this is the condiment equivalent of a soulmate.

It's exactly what you hope to taste every time you try a new salsa. It boasts a deep, layered flavor profile, thanks to the roasted vegetables and hint of cider vinegar. When I make it, I find the full amount of jalapeños to be a bit much (and I love spice). I still like to use three jalapeños, though, because the pepper/onion/garlic mixture saves beautifully in the refrigerator for a couple of weeks, making it easy to make a bastardized version with just raw tomatoes.

roasted jalapeño salsa

about 10 medium tomatoes
3 jalapeños, stemmed
half a white onion, sliced
4 garlic cloves, peeled
1tsp salt
1 1/2 tsp cider vinegar
water

Broil tomatoes and jalapeños about 6 minutes, until darkly roasted. Flip and roast another 6 or so minutes.
Turn oven to 425. Roast onion slices and garlic on a bakin sheet, stirring every couple minutes, until brown and wilted, about 15 minutes.
Pulse the jalapeños, onion, and garlic, until moderately finely chopped. Scoop into bowl. Coarsely puree the tomatoes and their juices. Combine the tomatoes with about half the pepper mixture, the salt, and the vinegar. If needed, add water to thin. Taste, and if desired add more pepper/onion.

-adapted from Gourmet