Classic Roasted Salsa
Recipe via Martha Stewart Everyday Food Magazine
Ingredients:
* 2 large tomatoes (1 1/2 pounds)
* 1 medium white onion, halved
* 3 jalapenos
* 3 garlic cloves, unpeeled
* 3 tablespoons fresh lime juice (from 2 limes)
* Coarse salt and ground pepper
* 1/4 cup chopped fresh cilantro
Directions:
1. Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier if it is browning too quickly).
3. Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
4. Transfer salsa to a bowl and stir in cilantro. (Refrigerate, up to 3 days, or freeze, up to 3 months.)
* The first time we made this we made it with 3 jalapenos, just like it calls for. Holy Tamoleee it was HOT! And we like hot! I suggest starting with one jalapeno or even half with no seeds if you don't like spicy. Then you can always add more to pump up the volume.
