Roasted Tomato Salsa

Once everything was all roasted up the only question remaining was how smooth or chunky do you want your salsa. If you like it smooth you can puree it in the food processor and if you like it on the chunkier side you can just dice everything be hand. One nice thing about a salsa like this is that you can make it a day ahead of time and lighten the load on a day that you make a meal that has a lot of components like fajitas. 

Roasted Tomato Salsa

ingredients

• 1 pound tomatoes (cut in half)
• 3 jalapenos
• 1 poblano chili
• 1/4 cup onion (diced)
• 1 clove garlic (chopped)
• 1 lime (juice)
• 1 handful cilantro (chopped)
• salt and pepper to taste

directions

1. Place the tomatoes on a baking pan and roast in a preheated 350F/180C oven for an hour flipping half way through.
2. Let the tomatoes cool and dice them.
3. Broil the chilies until blackened on all sides.
4. Let the chilies cool in a sealed container, peel the skins from them, seed them and dice them.
5. Mix everything and let sit for 20 minutes to bring out the flavours.

https://www.closetcooking.com/2011/01/roasted-tomato-salsa.html