This recipe comes from Amelia Ceja, of Napa Valley, California, who grills the vegetables to intensify their flavors (especially true for the jalapeño). Beyond that, this salsa is a cinch to make--just grill and whirl.
4 medium tomatoes, cored
1 large jalapeño, stemmed
1 bunch cilantro, stem ends trimmed
2 garlic cloves, peeled
2 teaspoons kosher salt
How to Make It
Heat grill to high. Set tomatoes and jalapeño on cooking grate and grill without turning until charred and bubbly on the bottom, with some color on top, about 15 minutes.
Transfer vegetables to a blender and add remaining ingredients. Whirl until well blended, about 1 minute.