Let's start complicated, then move to simple.
You will need a skillet and cilantro; for every two tomatoes: one unpeeled garlic clove and one jalapeno chile.
Heat the skillet, add the unpeeled tomatoes, garlic and chiles. Turn and cook them over medium high heat until browned all over. Drop the tomatoes in your blender; stem the chiles and add, peel the garlic and add. Shake in half a teaspoon of salt, cover your blender and press "Whir!"
When smooth pour into your salsa container, add more salt if you like, garnish with minced cilantro. Keep at room temperature until ready to serve. You will have something delicious and authentic.
Browning those vegetables too much dang work?
Take a 14 oz can of peeled diced tomatoes. Plop into blender. Add one or two chiles chipotle in adobo sauce (canned chipotle chiles en adobo can found in most So Cal supermarkets). Press whir again, and you will have a smoky, tomatoey salsa that will impress those friends of yours who are convinced you have no business in the kitchen. And when they look for it at Trader Joe's, they won't be able to find it.
