Fresh Salsa

Directions

1. 1
   Broil the tomatoes as close to the heat source as you can get them, until blistered and a little blackened, 5 to 10 minutes.
2. 2
   Put them in a blender, skins and all, with the onion, garlic, chile powder, and a big pinch of salt.
3. 3
   Whir until chunky, then stir in the cilantro by hand.
4. 4
   This is best used right away but will retain decent flavor, refrigerated, for a day or two.