Fire-Roasted Salsa

Place the tomatoes, onion, green onions and jalapeño on a baking sheet. Drizzle with 2 Tbs. of the olive oil and season generously with salt and pepper. Transfer the vegetables to the grill and cook, turning once, evenly charred and tender, about 3 minutes per side. Transfer to a platter and let cool until cool enough to handle.

Working with 1 tomato at a time, remove the core from the tomato, then cut in half across the middle. Holding each tomato half over a small bowl, squeeze gently and use your fingers to scoop out the seeds.  Coarsely chop the tomato halves and place the pieces in a mixing bowl. Repeat with the remaining tomatoes. Coarsely chop the yellow and green onions and add to the bowl with the tomatoes. Seed and finely dice and jalapeño and add to the bowl. Add the lime juice and the remaining 1 Tbs. olive oil and stir to combine. Season generously with salt and pepper.

Serve immediately at room temperature or cover and chill up to overnight. Serve 6 to 8.

Williams-Sonoma Test Kitchen