Roasted Tomato Salsa
 
Makes about 3 cups
Ingredients
  • 2 pounds plum tomatoes, halved lengthwise
  • 6 cloves garlic, smashed
  • 1 large white onion, quartered
  • 2 jalapeños, halved lenghtwise and seeded
  • 1 bunch fresh cilantro, roughly chopped (leaves only)
  • 2 tablespoons jalapeño hot sauce
  • 2 tablespoons chipotle hot sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground cumin
  • Tortilla chips, to serve
Instructions
  1. Preheat oven to 450°. Line a rimmed baking sheet with foil.
  2. Arrange tomatoes, garlic, onion, and jalapeños in an even layer on prepared pan. Bake until softened, 20 to 25 minutes.
  3. Increase oven temperature to broil. Broil until lightly charred, 4 to 5 minutes. Let cool completely.
  4. Transfer roasted tomato mixture to the container of a blender. Add cilantro, hot sauces, lime juice, 2 tablespoons water, salt, and cumin. Blend until almost smooth but still has desired texture. Refrigerate until chilled. Serve with tortilla chips, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/roasted-tomato-salsa/