Fire Roasted Salsa

• 8 roma tomatoes
• 4 serrano chilies
• 4 jalapenos
• 14 small white onion
• 14 cup fresh cilantro (tightly packed)
• 2 cups water
• 1 tablespoon vinegar
• 14 teaspoon ground cumin
• salt

1. Place the tomatoes, serranos, and jalapenos on a well oiled baking sheet.
2. Broil in the oven for 6 minutes on each side until charred on all sides.
3. In a food processor, mince the onions and the cilantro until chopped really fine.
4. Set aside.
5. Once the tomatoes and chilies are charred place them in a blender with 2 cups of water and blend.
6. (You may have to separate this into 2 batches).
7. Place the blended tomatoes and chilies in a sauce pan and bring them to a boil.
8. Add the vinegar and cumin to the salsa.
9. Continue boiling the salsa for about 5 minutes or until reduced by 1/4.
10. Take the salsa off of the heat and let cool for 10 minutes.
11. Stir the cilantro and onion into the salsa and season with salt to taste.
12. The salsa will stay fresh for 2 weeks if refrigerated in an air tight container.
13. Enjoy!

roma tomatoes, serrano chilies, jalapenos, white onion, fresh cilantro, water, vinegar, ground cumin, salt

Taken from www.food.com/recipe/fire-roasted-salsa-298921 (may not work)