Yield: 6 servings
1 small white onion
1 jalapeño pepper
1 serrano pepper
1 Anaheim or poblano pepper
2 garlic cloves
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
½ cup water
1 tablespoon white wine vinegar
¼ bunch cilantro, chopped
1. Cut tomatoes and onion into quarters. Remove stems from peppers and slice in half; remove seeds if you want the salsa to be less spicy. Peel and crush garlic.
2. Heat a large skillet over medium-high heat and add oil. Add tomatoes, onion, peppers and 1 teaspoon of salt. Cook, turning occasionally with tongs, until browned and soft, but not burned. A few minutes before the vegetables are done, add the garlic; turn occasionally to keep from burning.
3. Place cooked ingredients in a blender with the water and vinegar. Blend until it reaches your desired texture. Pour into a bowl or container and stir in cilantro. Taste and add more salt and vinegar, if needed.