Greg Who Cooks
Executive Chef
I can't find it.
Maybe it was earlier in the other topic...
Spread your jalapeno peppers out on a pan that fits under your broiler and broil them until the skin blackens, turning them over as necessary to get all the skin blackened. Alternately, do it on your barbecue grill with appropriate changes. Once completely blackened all around, let them cool off then peel off the skins. Doing it under running water might help, let them dry off or blot them dry before proceeding. Cut off the stems and discard them. Use a chef knife and chop the rest together seeds and all, then put it in a dish, you're done!
I don't know how long the broiled jalapeno salsa lasts in the fridge because mine never lasted that long. It makes a nice starter for more complex salsas. For one, take some sliced fresh pineapple and cook it on your grill while you're cooking whatever else, then chop up some pineapple for your salsa. The pineapple slices make nice side dishes too. Cook them until they've got grill marks and are caramelized.