Roasted Tomato Salsa

By ashleyeraas

Ingredients

• 8 to 10 roma tomatoes, halved lengthwise
• 1 poblano pepper, halved lengthwise (remove the seeds and ribs, if you’re concerned about heat)
• 1 jalapeno pepper, halved lengthwise (remove the seeds and ribs, if you’re concerned about heat)
• 2 cloves garlic, peeled
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine-grain sea salt
• 1/4 teaspoon pepper
• 2 tablespoons roughly chopped cilantro
• 1/2 cup roughly chopped red onion
• 2 to 3 tablespoons lime juice
• sea salt, to taste

Preparation

Step 1

Preheat the oven to 425. Line a rimmed baking sheet with aluminum foil and set aside.

In a large bowl, toss the tomatoes, peppers and garlic with the oil, salt and pepper. Transfer the oiled vegetables to the prepared baking sheet and spread them into a single layer. Roast the vegetables for 20 minutes. At this point, start checking every 5 minutes and removing any vegetables that appear browned and softened (for me, this was the garlic first, then the peppers and finally the tomatoes). Once all the vegetables have roasted, allow them to cool slightly.

Transfer the slightly cooled vegetables to a food processor, fitted with a metal blade. Add the cilantro, red onion and 2 tablespoons of the lime juice. Pulse about a dozen times, to achieve the texture of a chunky puree. If the salsa is too thick, add more lime juice. Salt to taste (this is very important; add a little bit, try it and repeat as necessary). Either serve immediately or cover the salsa and refrigerate it, serving it cold.