1. Over piping hot coals, an open flame, or under a broiler, char the tomatoes and peppers until the vegetable skins are well charred, but not completely black.
2. After the vegetables have cooled, stem and core them. Remember, the jalapeño's heat comes from the seeds so let that dictate how hot you want your salsa. More seeds, more heat.
3. Chop the tomatoes and pepper roughly and dump them, along with the apple cider vinegar and salt, into a food processor. Pulse until you get the consistency you prefer. I like mine chunky.
4. Stir in the cilantro and refrigerate overnight to let the flavors marry.