Salsa with Roasted Tomatoes

By mangia_g2

Ingredients

• 12 large tomatoes, halved and seeded, divided
• 1 bunch fresh cilantro, trimmed
• 1/4 cup lime juice
• 2 TB olive oil
• 4 garlic cloves, peeled
• 2 tsp grated lime peel
• 1 large sweet yellow pepper, finely chopped
• 12 green onions, thinly sliced
• 1 TB each ground cumin, smoked paprika and chipotle pepper
• 2 tsp salt
• 1/4 tsp hot sauce
• 6 jalapeno peppers, minced (optional)

Preparation

Step 1

Arrange six tomatoes cut side down on a 15x10x1 baking pan; drizzle with oil. Broil 4 inches from heat until skin blisters, about 4 minutes. Cool slightly; drain well.

In a food processor, process uncooked and coked tomatoes in batches until chunky. Transfer all to a large bowl.

Place cilantro, lime juice, oil, garlic and lime peel in the food processor. Cover and process until blended; add to tomatoes. Stir in pepper, onions, seasonings, hot sauce and jalapenos. Let stand 1 hour to allow flavors to blend.

Note: use gloves when cutting hot peppers.