8 Roma Tomatoes
1/2 Poblano (pictured) or 1/2 Jalapeno (or to taste)
1 clove garlic
1 TSP salt
1 TSP apple cider vinegar
Remove the stem flesh of each Roma tomato. Halve tomatoes and pepper (jalapeno or poblano) and place skin side up. Peel and place one clove of garlic.
Broil with ingredients close to the heating element. I use a small toaster oven for this purpose. The ingredients are ready with the skin is black. Note that the moisture from the tomatoes will collect in the bottom of the pan.
Remove seeds from pepper. Place all ingredients in a blender, add salt and cider vinegar. Blend very well. Salsa will darken.