ROASTED TOMATO SALSA l


12 roma (plum) tomatoes
2 cloves garlic
1 small onion, quartered
1-jalapeno chiles pepper
1-1/2 Tbsp. olive oil
1 tsp. cumin
¼ tsp. salt
3 Tbsp. fresh lime juice
¼ cup chopped fresh cilantro


1. Preheat the broiler.

2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chiles pepper. Drizzle with olive oil.

3. Check often, broil 5 to 10 minutes, or until outside of vegetables are charred.

4. Remove vegetables from heat. Remove and discard tomato cores jalapeno stems and garlic skins.

5. In food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.