Roasted Tomato Salsa

1. 1

   Set a small skillet over medium heat.

2. 2

   Dry roast the chiles and garlic until soft and black in spots.

3. 3

   This will take about 10 minutes for the jalapenos and 15 minutes for the garlic.

4. 4

   While these are roasting rinse the onion in a colander with cold water and drain.

5. 5

   Pour the drained onion in a medium bowl.

6. 6

   Remove the skins from the garlic and pull stems off the chiles.

7. 7

   Pulse in a food processor until finely chopped.

8. 8

   Add the tomatoes with their juices and pulse a few more times, making sure th mixture stays coarse.

9. 9

   Pour the mixture in with the onion.

10. 10

    Add the cilantro and 1 tsp lime juice and stir.

11. 11

    Taste and season with salt and additional lime juice if needed.

12. 12

    Serve immediately, or cover and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.