Smoky Roasted Salsa

1. 1

   Preheat oven to 450.

2. 2

   In an ovensafe skillet, toss onion and garlic with the oil, and season with the salt. Roast at 450, checking every 10-15 minutes to turn the vegetables, until the onions are nicely browned and the garlic has softened, around 30 minutes. 10 minutes before the end, add the green onions to the skillet.

3. 3

   Allow the garlic and onions to cool.

4. 4

   Cut the roots off the roasted garlic, and squeeze the cloves into a food processor, along with the roasted onions and green onions, jalapenos, and chile en adobo. Pulse until everything is finely chopped.

5. 5

   Add the tomatoes and lime juice, and pulse until blended. Taste and add salt if necessary.

* Per serving · 4 servings · Values may vary.