We wrote this recipe using the indoor broiling method, but you could easily throw it all on the grill to add a little extra smokey flavor.
8 Roma (plum) tomatoes
3 cloves garlic, unpeeled
1 small onion, quartered
2 jalapeno chili peppers
1-1/2 tablespoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
Preheat the broiler.
On a baking sheet lined with foil, place Roma tomatoes, garlic, onion and jalapeno peppers, drizzle with olive oil. Broil for about 5 to 10 minutes or until the outsides of vegetables are lightly charred.
When cooled, remove and discard skins, jalapeno stems and seeds if desired.
Toss all the roasted vegetables into a food processor a few at a time and coarsely chop.
Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Serve with warm fresh tortilla chips. The salsa will keep for 4 or 5 days in the refrigerator. Enjoy!