This is a super simple, tasty recipe for when you want fresh salsa, but tomatoes aren’t in season. Roasting brings out more flavor and adds just a touch of a smoky taste. It’s best to make this a few hours before you serve so the flavors can develop.
Also, I don’t put my onion and cilantro in the food processor or blender, but rather chop them by hand. I prefer this because sometimes cilantro can taste soapy if blended too much, and I like the flavor of the individual pieces of onion. However, if you prefer to throw it all in, do so -- I’m sure it will taste delicious!
Cut tomatoes in half (no need to seed), peel and slice onion in half, quarter jalapeno (leave in veins and seeds if you like it spicy). On a baking sheet covered with tinfoil or parchment, lay all the ingredient above, including 4 unpeeled cloves of garlic.
Broil for 5 minutes. Check. If not nicely browned with bits of blackened edges, broil longer until you get a little char on the veggies.
Remove from heat and let cool.
Put all ingredients, except the onion, in a food processor or blender. Pulse until you get the consistency you like. Pour into a bowl.
Finely dice the onion and cilantro. Add to tomato/jalapeno and garlic mixture. Season with lime juice and salt. Taste. If needed, add a tiny amount of sugar to balance the acidity of the tomatoes.