Charred Tomato Salsa

Remove and discard the tomato stems.

Cut the tomatoes in half.

Place the tomatoes skin side up on a sheet tray lined with foil (for easy cleaning).

Lay the red onion slices, the jalapeño (skin side up), and the peeled cloves of garlic on the tray.

Place the tray of vegetables under a broiler until the vegetables begin to char and the skin blisters.

Remove vegetables from under the broiler and allow to cool.

Once they have cooled, remove the charred skins from the tomatoes and jalapeños.

Chop the tomatoes and onion; finely mince the jalapeño and garlic.

Combine all charred vegetables into a medium-sized bowl. Mix well.

Season with olive oil, garlic salt, chopped cilantro, hot sauce and juice of a lime.

Taste for seasoning and adjust as needed. Chill and serve.