Total Time: 20 minutes
Active Time: 20 minutes
Makes: About 2 cups
Ingredients:
• 1 pound (453.5 g) Roma tomatoes, cored and halved
• ½ medium white onion, cut into ½-inch slices
• 2 medium garlic cloves, peeled and smashed
• 1 medium serrano chile, stemmed
• 1 teaspoon kosher salt, plus more as needed
• 2 tablespoons coarsely chopped fresh cilantro
• 1 teaspoon freshly squeezed lime juice, plus more as needed
Method:
- Heat the broiler to high and arrange a rack in the upper third of the oven.
- Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the measured salt, and blend into a smooth purée. Transfer to a medium heatproof bowl and let cool to room temperature.
- Stir in the cilantro and lime juice, taste, and season with more salt and lime juice as needed. Store in the refrigerator in a container with a tightfitting lid for up to 4 days.
http://www.chow.com/recipes/29568-roasted-tomato-salsa