New York is in the middle of an amazing tomato season right now (the best one in years, says the New York Times), so we’d love to feature a second tomato recipe today. If you have a free bag of chips, and a few hungry friends, here’s a killer salsa recipe from Lisa Fain of Homesick Texan

The Best Salsa You’ll Ever Have
By Lisa Fain of Homesick Texan

In Texas, salsa is as prominent on the table as salt and pepper. We pour it on our eggs, drizzle it into our tacos, and use it as a dip for tortilla chips, too. Like most Texans, I have several salsa recipes that I like to make, but I always return to this one for its simplicity. With only three key ingredients—tomatoes, jalapeños and garlic—this salsa has a surprising depth and richness that comes from blackening everything under the broiler before blending.

It’s ideal to make this salsa during the summer when tomatoes and jalapeños are at their best. But because the tomatoes are broiled to coax out the maximum amount of flavor, you can get away with making it in the cooler months, too.

If you want to make this salsa livelier, feel free to jazz it up with cilantro, onions, lime juice, chipotle chiles, or even peaches. But it doesn’t really need these additions, and I think you’ll be pleased at just how elegant and flavorful a salsa made with only three ingredients can be.

Recipe: Summertime Salsa
Makes about a cup and a half

You’ll need:
1 pound plum tomatoes, stemmed and cut in half
1 or 2 jalapeños (depending on how hot you want the salsa), stemmed and cut in half
2 cloves garlic, peeled
Salt and black pepper, to taste

Turn on the broiler and place a rack five inches away from heating element. Line a skillet or baking sheet with foil and place the tomatoes, jalapeño halves and garlic on the skillet. Cook under the broiler for five minutes, or until the jalapeños and garlic have brown spots. Remove the jalapeños and garlic from the skillet and place in a blender.

Meanwhile, return the skillet to the oven and continue to broil the tomatoes for five more minutes. Remove the tomatoes from the oven and add them to the blender, also pouring into the blender any juices that may be in the skillet. Add 1/4 cup of water to the blender and pulse on low until the salsa is blended to your desired texture. (If you prefer a thinner salsa, add more water.) Add salt and pepper to taste.

YUM! Thank you so much, Lisa!

P.S. More best recipes, including chocolate bourbon banana bread and margaritas

(Photos by Lisa from Homesick Texan. Thanks to Shoko for helping with this series)