On the Vine Tomato - 2, big and ripe
Red Onion - 1/2 cup, finely chopped
Cilantro - a handful, chopped
Garlic - 1 clove, minced
Jalapeno - 1, finely chopped
Salt
Sugar - 1/2 tsp (optional)
Wash the tomato and dry it completely. Roast the tomato over a open flame turning frequently so that all sides are roasted. I usually place it on a wire rack and place the rack over the gas flame and rotate the tomato using a tong. The skin will be completely charred when it is done. Alternatively, the tomato can be broiled in an oven.
Cool down the tomato and peel the blackened skin. Mash the tomato with a fork.
Add chopped onion, cilantro, minced garlic, salt and mix well. Serve as a salad with steamed rice or serve with corn ships.
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