5 large tomatoes, at the height of ripeness
1 tablespoon sherry vinegar
1 medium Anaheim chili
1 lime, juiced
1 medium red onion, peeled and finely diced
1 lemon, juiced
1 tablespoon finely chopped garlic
cracked black pepper
2 tablespoons finely chopped fresh Italian parsley
To smoke the tomatoes: Get your smoker ready with a good amount of smoke going. Cut 4 tomatoes in half, and leave one of the halves on the kitchen counter. Put the tomatoes, skin side down, onto the smoker rack. Cover. Let the tomatoes smoke for 30 min.
Remove them from the smoker and let them cool. Remove the skins from the tomatoes and chop the tomatoes. Save as much of the juice as possible—it's an important ingredient.
If you don't have a smoker, you will need to add smoked paprika (about 2 tablespoons) or a dried chipotle pepper that has been hydrated and deseeded. This will give you a smoky taste that's different than the smoked tomatoes, but equally delicious.
Blanch other tomatoes: Bring large saucepan of salted water to boil, using enough salt to make water taste like the ocean. With a paring knife, mark a small X on bottom of tomato. Add tomatoes to salted water, cook until skin starts to slip off, 5-10 sec.
Transfer the tomatoes to a bowl of ice water to cool quickly. Remove the skins, which should slip off fairly easily. Cut the tomatoes in half, remove the seeds and chop.
Make the salsa: Combine the tomatoes, roasted pepper, onion, garlic, cilantro, parsley, and sherry vinegar. Stir.
Place a fourth of the salsa in a food processor. Pulse until the pureed. Add this back into the salsa
Squeeze in the lemon and lime juice. Taste. Add more if you wish. Season with salt and pepper
Let the salsa sit in the refrigerator for at least 1 hour before eating it. (I know. It's hard.) It will be even better the next day.