6 medium tomatoes
1/4 medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons liquid mesquite smoke-approx. adjust to your taste
Preheat BBQ on high or stove top grill. Remove stems from tomatoes, then rub some oil over each. Leave stems on jalapenos and rub with oil.
Place tomatoes on grill when it's hot. After about 10 minutes, add the jalapenos. In about 10 minutes, turn the tomatoes and peppers. When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done.
Remove from grill and allow veggies to cool. Remove skin from tomatoes and place in a food processor. 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. Chill for several hours or overnight before serving.