Charred Tomato Salsa

• 1/2 pound roma tomatoes
• 1/2 ounce jalapenos
• 1/4 ounce guajillo chiles
• 1/2 ounce ancho chiles
• 1/4 pound yellow onion, quartered
• 1 whole garlic clove
• 1/2 ounce cilantro, washed and dried
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons lime juice
• 1 teaspoon honey
• 1 1/2 teaspoons kosher salt

1. Char the tomatoes on grill until the skin is dark brown.
2. Meanwhile, rub the garlic and onion with the oil and roast in a 350-degree oven for 20 minutes.
3. Split the dried chiles down the middle and remove the seeds, using the tip of your knife to loosen if necessary.
4. Add dried chilies to the garlic and onion-roasting pan and continue roasting for 5-7 minutes.
5. Place all ingredients in a plastic container and puree with a stick blender.
6. The salsa can remain as chunky as you would like.
7. Season with salt and adjust to your liking.

roma tomatoes, jalapenos, guajillo chiles, chiles, yellow onion, garlic, cilantro, vegetable oil, lime juice, honey, kosher salt

Taken from www.foodrepublic.com/recipes/charred-tomato-salsa-recipe/ (may not work)