Roasted tomato salsa (salsa de molcajete style), with an olive and dried pineapple variation

Roast jalapenos and garlic over medium heat until completely soft, blackened and blistered in places. Cool a little, pull the stems off the chilies and slip the garlic out of its skin.

Blend one can of roasted tomatoes with the roasted garlic and chopped chilies (as many as you want for heat) to a completely smooth puree.

Add the second can of tomatoes and pulse a couple of times.

Divide between two bowls, about half in each, and divide in the chopped cilantro.

Squeeze about two tablespoons of lime juice (a juicy half lime) and about a teaspoon of salt into each bowl; stir and taste.

Variation: chop dried pineapple (or dried apricot, pear, apple or mango) into small bits and chopped pitted Kalamata olives into one bowl of the salsa; cover and refrigerate until dinner. Serve over grilled fish.