V Oven Roasted Tomato Salsa
Adapted from Smitten Kitchen. This was originally called 3 ingredient salsa, but I added a few others, and it turned out delicious. The broiler gives all the veggies a really great flavor.
1 pound plum tomatoes, cut in half lengthwise
1-2 chile peppers of your choice, also cut in half
1-2 garlic cloves, peeled and cut in half
1 medium onion, peeled and quartered
1/2 a lime, juiced
salt and pepper to taste
as much cilantro as you like, chopped
Turn on your broiler and place a rack five inches away from the heating element. Line a baking sheet with foil and place the tomatoes, chili pepper halves and garlic on the baking sheet; season with salt. Cook under the broiler for five minutes or until the chili peppers, onion and garlic have brown spots. Remove the peppers, onion and garlic from the baking sheet and place in a blender or food processor and blend until completely broken up.
Meanwhile, return the baking sheet to the oven and continue to broil the tomatoes for five more minutes, or until they have browned on top. Remove the tomatoes from the oven and add them to the blender/food processor, also pouring into the blender any juices that may be in the baking sheet. Begin to pulse on a low speed until the salsa reaches your desired texture; if needed, add a bit of water to get it to your desired consistency. Adjust salt and pepper to taste. Stir in cilantro. Eat with everything.