Step 1

Cover with water and bring up to a boil at medium heat. Reduce heat and continue cooking for 10-12 minutes or until skins from tomatoes begin to pull away.

Step 2

Let all the ingredients cool a bit before removing the skins from tomatoes.

Step 3

Transfer all the ingredients to the blender, including all the juices left on the plate from the tomatoes. Add 1/4-1/3 cup of water that the tomatoes cooked in. Season with salt to taste. Blend until smooth.

Step 4

Depending on how you like your salsa, you can blend on high until very smooth. Or you can pulse to blend for a more coarse finish.

Step 5

In a saucepan preheat 1 tablespoon of grapeseed oil to medium. After a few minutes pour in the blended salsa. Redice heat slightly and continue cooking the salsa for 7-10 minutes. Taste for salt. Let cool before storing in an airtight container. It will last for a few days in the refrigerator.