Roasted Salsa

Here is a real easy basic salsa recipe that can be altered, but it works really good just the way it is! You could add a little more spice, but when sharing with a large crowd, but we found that it is usually better to keep it on the mild side.

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.

Ingredients:
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

Directions:
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!