Roasted Tomato Salsa l Once Upon A Chef

By Stina

Ingredients

• 4 vine-ripened tomatoes, quartered
• 2 small yellow onions, cut into wedges
• 6 garlic cloves, peeled
• 3-4 Serrano chili peppers, stemmed (use less for a milder salsa)
• 1/4 cup vegetable oil
• 2 teaspoons salt
• 1 teaspoon cumin
• 1/4 cup cilantro leaves
• 1 tablespoon fresh lime juice, from one lime, plus more if needed

Preparation

Step 1

Preheat broiler. Line rimmed baking sheet with aluminum foil. Place tomatoes, onions, garlic and whole Serrano chile peppers with vegetable oil directly on sheet pan and toss with your hands. Broil about 5 inches from heat until softened and charred, 10-15 minutes.
Transfer vegetables and juices to food processor fitted with metal blade. Add salt and cumin and pulse until just slightly chunky. Add cilantro and fresh lime juice, and pulse until cilantro is chopped. Taste and adjust seasoning with salt and more lime juice if desired. (Be sure to add enough salt and lime to bring out all the flavors.) Transfer to bowl and serve warm, at room temperature or slightly chilled