Roasted Tomato-Jalapeno Salsa

1 small yellow onion, halved

4 jalapenos

8 large Roma tomatoes

½ bunch cilantro, stems trimmed

Juice of 1 lime

Kosher salt

 

Preheat the broiler. Arrange the onion and jalapenos on a foil-lined baking tray and broil for 7 to 8 minutes, or until the onion is lightly charred and the skin of the jalapenos is charred and blistered. Using tongs, turn the onion and jalapenos and broil another 6 to 7 minutes, or until the onion is lightly charred and the skin of the jalapenos is charred and blistered and the flesh is soft. Transfer the onion and jalapenos to a cutting board and let cool to room temperature.

 

Meanwhile, arrange the tomatoes on the baking tray and broil for 14 to 16 minutes, or until the skin is charred and blistered. Using tongs, give the tomatoes a third of a turn and broil 6 to 7 minutes more, or until the skin is charred and blistered. Give the tomatoes a final third of a turn and continue to broil another 6 to 7 minutes, or until the skin is charred and blistered and the flesh is soft. Let cool to room temperature.

 

Chop the onion and stem and seed the jalapenos. Combine the onion, jalapenos, tomatoes, cilantro, and lime juice in a blender and blend until smooth. Season to taste with salt. 

 

Makes about 5 cups. Heat level: medium/hot. If you like it hotter, add more jalapenos. This is like the salsa you'd find at any good Tex-Mex restaurant, and it's great on everything from chips to quesadillas and fajitas to breakfast tacos. If you prefer a smokier flavor, grill the onion, jalapenos, and tomatoes instead of broiling them. Keeps for several days tightly sealed in the refrigerator and freezes well. Serve warm or at room temperature.

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