Name: Quick-Roasted Salsa
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 to 10 servings
Ingredients: 8 Roma tomatoes, halved; 4 cloves garlic; 1 small white onion, quartered; 1 jalapeno, stemmed, halved and partially seeded; 1 poblano pepper, stemmed and halved; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 limes, zested and juiced; 1/2 cup fresh cilantro, chopped

Directions

Special equipment:

Blender

Preheat the oven to 450 degrees F.
Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

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