2 ½lbstomatoestough cores removed, and cut into quarters
3clovesof garlicpeeled
1medium sweet onionpeeled and quartered
1-2jalapeño peppershalved and seeded
2Tbsolive oil
¼cupfresh cilantroor more to taste
1teaspooncumin
3Tbsfresh lime juice
⅛teaspoonkosher saltto taste
Instructions
Preheat oven broiler to high.
Place tomatoes, garlic, onion and peppers in a large mixing bowl, and add olive oil. Toss vegetables until coated with oil.
Spread vegetables on a baking sheet, in a single layer.
Broil for 5 to 10 minutes or until the outsides of vegetables are lightly charred. Stir and flip vegetables so they are evenly cooked on all sides. About 15 minutes total.
Remove pan from oven and let vegetables cool.
Transfer roasted vegetables and fresh cilantro to a food processor and process to desired consistency.
Transfer chopped or pureed vegetables to a medium bowl, and add cumin, salt, and lime juice.
Stir well, cover, and let stand for up to an hour to allow flavors to blend. Adjust seasonings if necessary.
Notes
Serve salsa at room temperature, or slightly warm. Store in a jar in the refrigerator for 4-5 days.