RECIPE
Roasted tomato salsa
2 large tomatoes (about 1½ pounds)
1 medium white onion, halved
3 jalapenos
3 garlic cloves, unpeeled 3 tablespoons fresh lime juice (about two limes) ¼ cup chopped cilantro
Salt and pepper to taste Heat broiler, with rack in the top position. Place the onion, jalapenos and garlic cloves in a single layer on a rimmed baking sheet. Broil until vegetables are blistered and slightly softened, rotating the sheet and flipping vegetables frequently, six to eight minutes (garlic may need to be removed earlier if it is browning too quickly).
When nicely charred, remove the pan from the oven and place vegetables on a plate to cool. Place tomatoes on the same baking sheet and set in the oven. Broil for eight to 10 minutes depending on the size of tomatoes and how much char you like.
While tomatoes are cooking, discard garlic skins and trim tops and bottoms from the jalapenos.
When tomatoes are done, remove from the oven.
In a food processor, pulse garlic and vegetables, and any juice that has accumulated on the pan, until coarsely pureed. Add 3 tablespoons lime juice, season with salt and pepper to taste, and pulse to combine. Transfer salsa to a bowl and stir in ¼ cup chopped fresh cilantro. Taste again, add more salt and pepper if necessary.
Refrigerate up to three days or freeze up to three months.