FIRE ROASTED TOMATO SALSA

6 medium tomatoes
2 large jalapeno peppers
1/4 medium Spanish or Yellow onion cut in half
2 cloves garlic 
2 tablespoons very fresh cilantro
2 tablespoons white vinegar or apple cider vinegar 
1 teaspoons salt
1 Tbsp. lime juice
1 1/2 teaspoons liquid mesquite smoke (don't omit)

Preheat bbq grill or broiler on high. Remove stems from tomatoes and jalapeno peppers. Place the tomatoes and jalapeno peppers on the grill or broiler pan and grill til blackened turning to blacken the skins evenly.
The tomatoes will turn partially black, but when the skin begins to come off they are done. Remove from grill and cool .

Remove skin from tomatoes and seeds and ribs from the jalapeno pepper . Pinch the stem end from each pepper, remove any skin that has burned, and place into food processor with tomatoes.

Add remaining ingredients and puree on high for 5-10 seconds. Let flavors rest in refrigerator to mellow for several hours or overnight before serving. Best served at room temperature. Makes about 2 cups.