3 jalapeños
half a small white onion
a clove of garlic (still in its peel)
3-4 tomatoes
cilantro (about 1/3 a bunch you would buy at the store)
Broil the tomatoes until the skin starts to turn black. Remove from oven.
If you have a gas stove: using tongs, char the jalapeños until the skin blisters.
If you don't: toast the jalapeños on an iron skillet until the skin blisters.
No iron skillet?: Toast the jalapeños in a toaster over until the skin blisters.
No toaster oven?: Broil jalapeños in oven until the skin blisters.
on same iron skillet, toast the garlic on both side, until just soft enough to mash (do not let it burn or it will taste very bitter) [the paper on the garlic is important to prevent this). Once toasted enough, remove skin (should just fall off)
Use a potato masher or possibly the bottom of a coffee mug, smash the garlic into the tomatoes, and then smash the jalapeños in as well.
(you can also use an immersion blender or food processor, but on lowest speed and only like 3 short pulses)
finely chop the onion and cilantro and add it to the tomato, garlic, jalapeño mixture (having let it cool for about 15 min).
salt to taste (will probably take more than you think)
done.
when all else fails when making salsa, think simple, simple, simple.