· 8 medium-sized Roma tomatoes (about 2 lbs), sliced in half lengthwise
· 5 unpeeled garlic cloves
· 2 fresh jalapeno peppers, sliced in half lengthwise (only remove seeds and veins if you prefer mild)
· ½ medium-sized white onion, chopped
· 1/3 cup fresh cilantro leaves (removed from stems)
· 1 teaspoon sea salt
1. Preheat broiler to high.
2. On foil-lined baking sheet, arrange unpeeled garlic cloves, Roma tomato halves (skin-side up), and jalapeno pepper halves (also skins up).
3. Place in oven about 4 inches from broiler. Broil about 5 or 6 minutes, or until tomatoes and jalapenos have blistered and started to blacken. Turn pieces over, and broil another 4 or 5 minutes, so you’ll cook the tomatoes all the way through (key to developing the salsa’s addictive and roasted taste).
4. Remove from oven, allowing everything to cool for 5 minutes.
5. Peel garlic. Remove skins from tomatoes, they’ll lift off easily with your fingers.
6. Blend the tomatoes, garlic, and jalapenos in a food processor (or blender) until desired consistency. Add half the chopped onion, half the fresh cilantro, and the salt. Blend again.
7. Taste the salsa to determine if it still needs the rest of the onion and cilantro. Continue to add more onion and cilantro until you get the desired flavor balance.
8. Refrigerate and enjoy! We eat this over a bowl of beans, brown rice, and sliced avocado; one of my favorite meals in the RV!
9. TIP! Every so often I switch this up by adding a chipotle pepper in adobe sauce (from can) to the recipe. It totally changes the taste, giving it a smoky chipotle flavor!