Charred Poblano Salsa

from ButterYum

makes 1 quart

2 pounds Roma tomatoes*, cut in half lengthwise

3 poblano peppers, cut in half lengthwise, stems and seeds removed

1 medium white onion, sliced into 1/2-inch thick rounds (keep rings together)

5 whole garlic cloves, peeled

Kosher salt to taste

Fresh chopped cilantro (optional)

Preheat oven broiler with a rack 3 inches away from the broiler. Spray a sheet pan with non-stick cooking spray; set aside. Place tomatoes and poblano peppers, cut side down, on the sheet pan; add onions rounds and garlic cloves. Broil for 10-15 minutes until everything starts to char, especially the poblano peppers. Remove sheet tray from oven and allow ingredients to cool for 10-15 minutes. Peel and discard the charred skin from the poblano peppers, but leave the charred tomato skins on. Place everything into a food processor or blender and blend to your desired consistency. Add Kosher salt and optional fresh chopped cilantro to taste. Refrigerate for up to a week.

*Roma tomatoes are perfect for this salsa because of their low water content. If you want to use more common tomato varieties, remove their seeds and juicy bits before roasting.