Roasted Cherry Tomato Salsa

• 1 large pasilla chile
• 3 cups cherry tomatoes (1 lb.)
• 1/2 medium sweet onion, chopped ( 1/2 cup)
• 1 jalapeno chile, chopped (3 Tbs.)
• 2 Tbs. finely chopped cilantro
• 2 Tbs. lime juice
• 1 tsp. pure maple syrup

1. Preheat broiler.
2. Broil chile and tomatoes on baking sheet 5 to 7 minutes, or until chile is blackened and some tomatoes are slightly blackened, turning chile occasionally.
3. Place chile in bowl, and cover with plastic wrap or tight lid to steam.
4. Cool.
5. Peel and seed chile.
6. Pulse in food processor with tomatoes, onion, and jalapeno, until chunky.
7. Transfer to bowl, and stir in cilantro, lime juice, and maple syrup.
8. Season with salt, if desired.

chile, cherry tomatoes, sweet onion, jalapeno chile, cilantro, lime juice, maple syrup

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