Roasted Veggie Salsa

1. 1

   1. Toast chilis in a pan over medium heat until browned/crispy. (Intact chilis will inflate.) Soak in water for a few hours.

2. 2

   2. Cut Tomatoes and Jalapenos in half and slice onion into 1/4-inch slices. Toss with garlic cloves in olive oil and place in oven at 425 for 40 minutes. Garlic will be done first (20?); then onion (25?); then jalapeno (30?)

3. 3

   3. Remove skins from tomatoes and jalapenos. Place all in a blender and blend.

4. 4

   4. Stir in chopped cilantro and lime juice.

5. 5

   5. Add salt to taste and serve

No additional tips available.