Roasted Tomato Salsa

• 12 large tomatoes, halved and seeded, divided
• 2 tablespoons olive oil, divided
• 1 bunch fresh cilantro, trimmed
• 1/4 cup lime juice
• 4 garlic cloves, peeled
• 2 teaspoons grated lime zest
• 1 large sweet yellow pepper, finely chopped
• 6 jalapeno peppers, minced
• 12 green onions, thinly sliced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon ground chipotle pepper
• 2 teaspoons salt
• 1/4 teaspoon Louisiana-style hot sauce
• Tortilla chips

1. Arrange six tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well.
2. In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl.
3. Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

tomatoes, olive oil, fresh cilantro, lime juice, garlic, lime zest, sweet yellow pepper, peppers, green onions, ground cumin, paprika, ground chipotle pepper, salt, hot sauce, tortilla chips

Taken from www.tasteofhome.com/recipes/roasted-tomato-salsa/ (may not work)