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1
Preheat a grill on high heat, and rub a grill basket generously with oil.
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2
Cut half of the tomatoes into large pieces, and arrange them on a rimmed baking sheet.
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3
To the pan, also add the quartered red onion, bell pepper halves, and the jalapeno peppers.
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4
Toss together with the vegetable oil, 1 teaspoon kosher salt, and black pepper, until evenly coated.
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5
Arrange all of the veggies on the grill basket, and roast them, turning occasionally, until tender and beginning to char on the edges.
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6
Remove them from the grill, place them back on the baking sheet, and let cool slightly.
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7
Once cool enough to handle, medium dice all of the roasted vegetables, and place in a large bowl.
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8
Note: for the jalapeno peppers, I removed the seeds and stems before dicing to cut back on the heat a bit.
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9
You can adjust this according to your preference.
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10
If youd like your salsa very spicy, dice them as is, seeds and all.
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11
Medium dice the remaining raw tomatoes, and add them to the bowl.
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12
Add the garlic, juice of one lime, and chopped cilantro.
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13
Stir to combine.
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14
Taste for seasoning, add in the remaining 1/2 teaspoon of kosher salt, if desired, and serve.
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15
Note: You can make this salsa well ahead of time.
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16
It tastes great for days, and only gets better as the flavors have a chance to blend.
