Roasted Tomato Salsa I recipe

3 servings

12 roma (plum) tomatoes

2 cloves garlic, unpeeled

1 small onion, quartered

1 jalapeno chile pepper

1 1/2 tablespoons olive oil

1 teaspoon ground cumin

1/4 teaspoon salt

3 tablespoons 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.