Salsa Roja Asada - W30

• 1 lb tomatoes, cut in half
• 2 chili peppers (or more)
• 4 garlic cloves, unpeeled
• 1/2 teaspoon salt
• 1/2 lime, juice of
• 1 shallot
• 1/4 cup fresh cilantro

1. Place the halved tomatoes on a baking tray very close to the broiler element in your oven. Broil on high for 5 minutes.
2. Remove the skins, flip the toms and broil on the other side for 5 minutes.
3. Meanwhile, back at the ranch, cook the chiles and garlic in a nonstick pan - don't use any oil or any anything. Just let those puppies roast, turning frequently. Allow the skins to become quite black, this will give a nice roasty flavor to your salsa, and will make removing the peels much much easier.
4. Place the shallot, cilantro and salt in your handy dandy thermomix or food processor. Blitz until minced fine.
5. Add in the roasted and peeled chiles and garlic. Blitz again, scraping down the sides as needed. Be careful when you open up the top - those spicy ingredients might make your eyes water.
6. Carefully add in your roasted tomatoes and blend until you have a nice thick puree. Add in the lime juice, mix through and you are done! This is best made a few hours ahead so that the flavors have a chance to gel.

tomatoes, chili peppers, garlic, salt, lime, shallot, fresh cilantro

Taken from www.food.com/recipe/salsa-roja-asada-w30-516216 (may not work)