Roasted Tomato and Red Pepper Salsa
Ingredients
- 1¼ pounds Roma tomatoes, cut in half
- 1 large bell pepper, stemmed, seeded, and cut into strips
- 1-2 large jalapeños, cut into strips (remove seeds for a milder salsa)
- 1 small onion, cut into wedges
- 3-5 garlic cloves, peeled
- 1 teaspoon salt, more to taste
- ⅓ cup cilantro, finely chopped
- Juice of one lime, about 2-3 teaspoons
Instructions
- Lay out sliced tomatoes on a sheet pan (facing cut side up) along with the peppers, onion, and garlic. Sprinkle salt over tomatoes and place under a broiler for 10-15 minutes, flipping the peppers and garlic halfway through. Ingredients should blacken slightly, but remove garlic early if it starts to burn. The tomatoes may need extra time depending on their moisture content and the weather in the days before they were harvested. Let cool slightly, then add all to a blender, blend thoroughly, and transfer to a bowl. Add chopped cilantro, salt to taste (if needed), and let sit for 30 minutes before serving.
