Roasted Tomato Salsa
Recipe and written by Laura Guzman
4 ea jalapeños, seeded (unless you are brave)
3 cloves garlic
½ ea medium yellow onion, peeled
¼ bunch cilantro
½ lime, juice only
Preheat the oven to 400F. In a cookie sheet, place tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with oil. Roast until outsides of vegetables are charred. Remove vegetables from heat and add them to a food processor or blender and coarsely chop the charred vegetables. Add the cilantro, lime juice and blend until the cilantro is combined. Season to your taste and enjoy with tortilla chips or on your tacos or scrambled eggs, etc.