ROASTED TOMATO SALSA
8 Roma tomatoes, halved
1 jalapeno, halved
olive oil
1 medium sweet onion, coarsely chopped
4 garlic cloves, peeled
salt
pepper
1/2 lime, juiced
cilantro, handful, chopped
Preheat oven to 450 degrees. Line a baking sheet with tin foil. Place the tomato halves and jalapeno halves skin side up on the baking sheet and drizzle with a little olive oil. Roast for about 15 minutes or until the jalapeno is blackened and the tomato skins are peeling.
Once tomatoes have cooled enough to handle, peel off the skins. I prefer my salsa mild so I de-seed one jalapeno half. If I am making it for my husband I leave all the seeds in and it still isn't hot enough for him.
Once the tomatoes and jalapenos are cool add to a food processor and add the onion, garlic and cilantro. Pulse a few times until desired consistency.
Squeeze 1/2 lime over the salsa and season with salt and pepper. Pulse one more time.
Keep refrigerated and give it a few hours for all the flavors to blend.
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