Roasted Tomato Salsa

I believe I have pinned from this website before: gimmesomeoven.com Being as it is only the first of June; the roma tomatoes could have been better, but never the less I went ahead and made the salsa. It truly is great and with local tomatoes later, spectacular! Having folks over for fajitas and hope this will be a hit. Sue has a problem with cilantro so picture is not as green as normal. Definitely add some to the rest of the guests' salsa... Made some jalapeno poppers and of course homemade margaritas. Now you are talking!

Ingredients:

• 2 pounds roma tomatoes (about 6-8), halved lengthwise
• 6 unpeeled garlic cloves
• 1 large white onion, peeled, halved and cut into 1/2-inch slices
• 1 jalapeno pepper, stemmed and halved (I had last year's in freezer, so did not broil them, but added fresh
• 1 large handful of fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 2 teaspoons salt or to taste
• 1/2 teaspoon ground cumin

Directions:

Preheat broiler to high.

Arrange the roma tomatoes (skin side up), unpeeled garlic cloves, onion and jalapeno (skin side up) in an even layer on a large foil-lined baking sheet.

Broil 6-8 minutes or until tomatoes and jalapenos have blistered and blackened pretty thoroughly on top.

Remove pan and peel and discard the skin from the garlic cloves. Transfer all to a food processor or blender and allow to cool. Add the lime juice, cilantro, salt and cumin. 

Puree until desired consistancy. Adjust salt and lime juice if desired. 

Refrigerate up to 3 days; if lasts that long!