Cooked Red Salsa

Directions

1. 1
   In a hot, dry skillet, blister the jalapenos, turning until blackened on all sides.
2. 2
   Remove from the skillet and let cool.
3. 3
   When cool enough to handle, stem, seed, and roughly chop.
4. 4
   Add the tomatoes and jalapenos to a blender or food processor, and puree to desired consistency.
5. 5
   Add garlic salt to taste, keeping in mind that the taste will become more pronounced after it chills.
6. 6
   Store in a pint jar in the fridge.