Blackened Salsa I - cooking recipe

Ingredients

1 jalapeno pepper, stem removed, left whole
2 large shallots, peeled and left whole
4 garlic cloves (unpeeled)
1/2 pint cherry tomatoes
2 teaspoons sherry wine vinegar
1/2 teaspoon salt (plus more as needed)
3 -4 tablespoons water (plus more as needed)

Preparation

Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
Combine the jalapeno pepper, shallots, garlic and cherry tomatoes in a large cast-iron skillet or a roasting pan; place in the oven to broil for 10 to 15 minutes, shaking the pan occasionally, until the vegetables are blackened all over.
Remove from the oven and reserve the garlic; transfer the remaining vegetables to the bowl of a food processor and let cool slightly.
When the garlic is cool enough to handle, discard the papery skins; add the garlic to the food processor, then add the sherry vinegar, salt and water. Pulse or process briefly until the mixture is pureed but still a little chunky. Taste and adjust salt as necessary; thin with water as needed. Serve immediately or refrigerate for up to 1 week.