SALSA DE COJONES
7 or 8 roma tomatoes
2 jalapeno peppers
1 small yellow onion
1 head cilantro
¼ cup apple cider vinegar (approximate)
salt and pepper
½ t. chili powder
oil for tossing vegetables
blender
half-sheet pan
parchment paper
a large bowl
line the half-sheet pan with parchment paper. Preheat the oven to 400 degrees. grab the big bowl and cut the tomatoes in half. Put the tomatoes in the bowl, drizzle with a bit of the oil, sprinkle liberally with salt and pepper, and toss the tomatoes to coat with oil, salt, and oxford-comma’d pepper. Place the halves on the paper-lined sheet pan.
Halve the jalapenos lengthwise and scrape out the seeds and as much white connective tissue as you can. Repeat the oiling process on the jalapeno halves and put them down on the parchment paper.
Slice the onion into not-thick, not-thin half-moons. Oil them as you did the tomatoes and jalapenos. Place them in an even layer on paper on the sheet pan.
Place the pan in the oven, center rack, for 45 minutes. They can go longer, but you want the vegetables to roast, not burn to cinders. After 45 minutes, take the pan out of the oven. Scoop all of the vegetables off of the parchment and into the blender. Fold up the parchment paper and discard for brilliant, easy cleanup.
Guillotine the top of the cilantro, getting most of the leaves. Put the leafy part in the blender. Add the vinegar and chili powder. Blend on a low speed, shaking the infernal contraption to push the cilantro down into the blend. Or use a better blender than ours. Your choice. Pour the salsa into a storage vessel or serving vessel and enjoy, preferably with a bit of milk to take care of the hotspots or some fresh tortillas right off the comal.