Roasted salsa

Ingredients

• •1 1/2 lb tomatoes
• •1 medium white onion, halved
• •3 jalapenos
• •3 garlic cloves, unpeeled
• •3 tbsp fresh lime juice
• •salt and freshly ground pepper
• •1/4 cup fresh cilantro, chopped

Steps

1. 1Heat broiler, with rack in top position. Place tomatoes, onion halves, jalapenos, and garlic in a single layer on a rimmed baking sheet.
2. 2Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier if it is browning too quickly.)
3. 3Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
4. 4Transfer salsa to a bowl and stir in cilantro.
5. 5Yields 3 cups. Refrigerate up to 3 days or freeze up to 3 months.
6. 6For green salsa, use 1 1/2 lbs tomatillos and omit lime juice.