Prepare a grill for medium-high heat. You want it hot, but you don't want the flames touching the vegetables. Grill the tomatoes, jalapenos and onion, turning every minute, until beginning to char on all sides, 6 to 7 minutes for the tomatoes and jalapenos, 10 minutes for the onion. The vegetables should not be black all around; you just want to get some good color on them.
Once charred, remove the vegetables to a baking sheet and let cool for about 15 minutes. Using gloved hands, peel the skin from each vegetable. Stem the jalapenos and remove the root end from the onion.
Roughly chop the vegetables and mix them together in a bowl. Stir in the cilantro and lime juice. Add salt and pepper to taste.
This salsa is best served with your favorite grilled protein. It can be eaten right away or kept in an airtight container in the refrigerator for 2 to 3 days.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Box Street Social, San Antonio, TX