Roasted Salsa

From Everyday Food

Ingredients:

2 large tomatoes

1 small white onion, halved

1 or 2 jalapenos

3 garlic cloves, unpeeled*

3 TB lime juice

salt and pepper

¼ cup fresh cilantro, chopped

Directions:

Heat broiler with rack in the top position.

Place all ingredients in a single layer on a rimmed baking sheet.

Broil until veggies are blistered and slightly softened, rotating sheet and flipping veggies frequently, 10-12  minutes.  The garlic may need to be removed earlier.

Discard garlic skins and seeds/membranes of jalapenos (for less heat).  

In a food processor, pulse all roasted veggies until coarsely pureed.  Add lime juice, salt and pepper and pulse to combine.  

Transfer to a bowl and stir in cilantro.

Refrigerate up to 3 days for freeze up to 3 months.

*You can substitute 1/2 tsp minced garlic for the garlic cloves, just sauté the minced garlic in a bit of olive oil while the veggies are roasting.*