Roasted Tomato Salsa

Method6 steps

1. 1

   Step 1: In a small bowl add the onions (1 cup) and the juice of the lime. Set aside.

   Uses 1 cup chopped onion · juice of 1 large lime

2. 2

   Step 2: Arrange the halved Roma tomatoes (5), red bell pepper (1), jalapeños (2–3) or serranos and peeled garlic on a baking sheet. Broil about 3 inches from the top heat until their tops are roasted, about 15 minutes. Watch closely and remove any smaller pieces that finish earlier so they do not burn.

   Uses 5 Roma tomatoes, halved · 1 red bell pepper, halved and seeded · 2–3 jalapeños (or serranos) · 2 peeled garlic cloves

3. 3

   Step 3: Once the vegetables are cool, add to a food processor along with the onions and cilantro (½ cup).

   Uses broiled tomatoes, bell pepper, jalapeños and garlic · onion and lime juice prepared in a small bowl · ½ cup cilantro

4. 4

   Step 4: Pulse a few times or blend briefly until the onion and cilantro are roughly chopped.

   Uses cooled roasted vegetables with onion, lime juice and cilantro

5. 5

   Step 5: Transfer to a bowl and add the vinegar, salt (1½ tsp) & pepper.

   Uses 1½ Tbsp red wine or champagne vinegar · 1½ tsp kosher salt · ¾ tsp black pepper · cooled roasted vegetables, onion and cilantro pulsed in step 4

6. 6

   Step 6: Serve immediately or refrigerate until ready to eat.

   Uses finished roasted tomato salsa