Mexican Salsa

2 jalapenos8 medium tomatoes 1/2 small onion, diced 1/4 cup fresh cilantro or to taste, optionalSaltGrill or broil jalapenos until skin is dark green and blistering and you can peel them easily, about 5-10 minutes. Cool peppers, peel and remove seeds.Grill or broil tomatoes about 5-10 minutes until you can peel skin.Place peppers and tomatillos in blender and process just until chunky. Add onion and cilantro, mix well. Add salt to taste. Makes 3 to 4 cups.Nutrition values per serving: 9 calories, trace fat (0 saturated), 2 g carbohydrates, 1 g fiber, 1 g protein, 0 cholesterol, 45 mg sodium.