Roasted Tomato Salsa

• 4 medium tomatoes (about 2 lbs.), cut into thick wedges
• 1 large red onion, cut into thick wedges
• 2 small or 1 large jalapeno chile
• 2 small garlic cloves
• 1 cup packed fresh cilantro
• 1 tablespoon chopped chipotle pepper in adobo sauce
• 1/2 teaspoon kosher salt
• 1/2 cup canola (or other neutral) oil
• 1 tablespoon fresh lime juice

1. Preheat oven to 450u0b0F. Line a baking sheet with parchment paper, and spread tomatoes, onion, jalapenos, and garlic in a single layer on parchment. Roast in preheated oven until onions and garlic are charred and soft, 15 to 20 minutes. Remove onion and garlic to a plate, and roast tomatoes and jalapenos an additional 15 to 20 minutes, until charred and soft.
2. Remove jalapeno stems. Process tomatoes, onion, jalapenos, garlic, cilantro, chipotle, and salt in a blender until smooth. With blender running, slowly pour oil through lid or food chute, followed by lime juice, processing until thoroughly combined. (If salsa is too thick, add water, 1 tablespoon at a time, to reach desired consistency.) Add more salt and chipotle, if desired. Cover and chill until ready to serve.

tomatoes, red onion, chile, garlic, cilantro, pepper, kosher salt, canola, lime juice

Taken from www.myrecipes.com/recipe/roasted-tomato-salsa-6 (may not work)