Roasted Salsa

5-6 roma tomatoes

1-2 small jalapeños, stem cut off

1 garlic clove -with skin still on

1 cup fresh cilantro leaves, I usually do a half of a small bunch

1/4 cup white onion, roughly chopped

1 small lime, zest half the lime, and juice to make 1 Tablespoon

In a skillet on top of the stove (cast iron if you have one) put tomatoes, jalapeños and garlic in the skillet, roast over medium high heat, turning as needed, until blackened all over, about 15-20 minutes. ( The garlic only needs about 5 minutes - remove garlic from skillet) Turn off heat and cover ingredients in foil (or top skillet with a lid) and let rest for about 20 minutes.

In blender on puree setting pulse tomatoes, jalapeños ( smell the jalapeños to check for heat intensity first-  if they smell strong of heat -remove seeds if you want less heat, or add one at a time and check for intensity), garlic (remove skin first) cilantro, onion, lime zest and juice. Add about scant teaspoon salt to taste. Pulse until desired consistency.

Refrigerate so flavors can meld together, or serve immediately. Better the next day. Bring to room temperature before serving.