Andi's Killer Roasted Salsa

• 8 roma tomatoes, halved
• olive oil
• 10 fresh red jalapeno chiles or 10 green jalapeno peppers (seeded for less heat)
• 1 whole onion, cut into wedges
• 1 head garlic, seperated into cloves
• 14 cup chopped fresh cilantro
• 14 cup fresh lime juice
• 2 teaspoons salt
• 2 tablespoons sugar
• 12 cup water
• 2 tablespoons balsamic vinegar

1. Toss tomatoes, onions, peppers and garlic in olive oil.
2. Place in a roasting pan 450 oven for 20- 30 minutes shaking pan frequently until veggies are charred and carmelized.
3. let cool.
4. Squeeze garlic from cloves into food processor.
5. and add the rest of veggies and remaining ingredients.
6. Pulse to desired consistency.
7. Let sit at least 1 hour~.
8. serve with tortilla chips for dipping.
9. Refrigerate up to 1 week.
10. Tastes better the next day!

roma tomatoes, olive oil, chiles, onion, garlic, fresh cilantro, lime juice, salt, sugar, water, balsamic vinegar

Taken from www.food.com/recipe/andis-killer-roasted-salsa-105589 (may not work)