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Roasted Tomato Salsa
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12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1-1/2 tbl. olive oil
1 tsp. ground cumin
1/4 tsp. salt
3 tbl. fresh lime juice
1/4 cup chopped fresh cilantro
Preheat the broiler.
In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
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