Tomato Salsa

The original recipe uses canned whole fire-roasted tomatoes. I refused to buy anything that I can make at home.

Ingredients:
(makes 2 - 3 cups)

• 4 medium-sized ripe but still firm tomatoes
• 1 Jalapeno pepper, chopped
• 1 clove of garlic, minced
  
• 1/3 Cup green onions, chopped
• 2 tablespoons pure sesame oil
  
• 2 teaspoons balsamic vinegar
  
• 1/4 teaspoon dried oregano
  
• 1/4 Cup cilantro leaves, chopped
  
• sea salt and ground black pepper

1. Put tomatoes under a broiler until the skin is blistered all over, remove from the oven, let cool, remove the skin.
2. In a large bowl, shred and break up tomatoes with fork and knife. Add jalapeno pepper, garlic, green onions, sesame oil and balsamic vinegar. Stir in oregano and cilantro. Taste and season with salt and pepper.
3. Keep refrigerated when not using. Can be store for up to 5 days.