2 1/2 poundstomatoes, chopped (I used about 6 of varying sizes)
2medium jalapeno peppers (leave the seeds in for an extra kick of spice)
1small white onion
3garlic cloves
1/2cupfresh cilantro
2teaspoonsground cumin
1teaspoonsea salt + more to taste as needed
2tablespoonslime juice, about 1 lime, juiced
Instructions
Clean veggies and remove stems. Slice onion in half. Keep skin on garlic. Heat broiler on high, with rack in top position. Place tomatoes, jalapenos, onion and garlic in a single layer on a rimmed baking sheet that is covered with foil.
Broil 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).
Discard garlic skins and add all ingredients to the bowl of a food processor. Pulse about 3-4 times and until all ingredients are combined and chopped. Roasted salsa is more liquidy than regular salsa.
Taste the salsa and add more cumin and/or salt as desired.
Transfer to a bowl and enjoy with tortilla chips! Also, great served over eggs, tacos and more.
I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to marry and meld. Salsa will keep for about 1 week in an airtight container or jar in the fridge.
Notes
I STRONGLY suggest garden tomatoes or tomatoes from the farmer's market to really make this salsa the BEST!