Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.
While preparing grilled tomatoes, grill jalapeno, turning occasionally, until charred all over. Rub off skin with a paper towel; finely chop jalapeno (include seeds for added heat).
In a bowl, toss tomatoes, jalapeno, onion, and cilantro with lime juice. Season with salt, as desired.
