This basic tomato salsa is delicious on just about any Mexican dish. The charred skin of the roasted tomatoes adds an earthy flavor that blends well with the roasted jalapeños.
Place tomatoes on a baking sheet and broil, turning often, until skins are charred, 3 to 4 minutes.
In a blender, pulse charred tomatoes, jalapeños, onion and green onions until thick and slightly chunky. Pour into an airtight container. Add salt to taste. Refrigerate, stirring occasionally, for 1 hour or for up to 2 days.
Notes
I grilled my tomatoes and jalapeño peppers on the BBQ.