• On a hot charcoal grill, grill tomatoes and jalapeno peppers until charred and they began splitting.
  

Whenever I start up the charcoal grill now, maybe just for hot dogs or a tri-tip, I always make sure just to throw on some jalapenos and tomatoes for some salsa.

• Place in a large bowl and allow to cool.
• Continue to drain off excess liquid that will accumulate in the bowl.
• Place tomatoes, onion, jalapenos, cilantro, black pepper, salt, and garlic into the blender.
• Blend for 20 seconds or until your desired consistency.
  

Don’t blend and walk away, pulse to your desired consistency. Maybe you like a thick and chunky salsa, maybe super thin, or just in the middle. Pulsing will let you choose.

• Pour into bowl and chill or serve immediately with chips.
  
• Store in a covered dish for up to 1 week in the fridge.