Yellow Tomato Salsa

This salsa goes well with grilled or broiled chicken, pork, seafood and beef.

1 lb yellow tomatoes
½ medium white onion
1 jalapeño chile
1 clove garlic, skin on
1 cup fresh cilantro leaves
1 tsp. sea salt
⅛ tsp. black pepper, freshly cracked
2 tsp. white vinegar

Heat a large skillet over high. Add tomatoes, onion, jalapeno, and garlic; cook, turning occasionally, until vegetables are charred on all sides, 20-30 minutes (garlic will be done after 10 minutes).

Peel garlic. (For less heat, halve and seed jalapeno.) Cut tomatoes, onion, and jalapeno into chunks and place in a blender. Add remaining ingredients and blend until smooth.

Makes 2½ cups.