Roasted Tomato Salsa

• 4 ripe plum tomatoes (about 1 pound)
• 1 red bell pepper
• 2 medium unpeeled garlic cloves
• 1 jalapeno chile
• 2 medium shallots, chopped
• 1 chipotle chile in adobo, chopped (See Note)
• 1/2 teaspoon dried oregano
• 1 teaspoon fresh lime juice
• Salt
• 1/2 teaspoon cumin seeds
• 1/3 to 1/2 cup tomato juice

1. Preheat the broiler.
2. Position a broiler rack 8 inches from the heat.
3. Broil the tomatoes, bell pepper, garlic and jalapeno until blackened all over.
4. Transfer the vegetables to a bowl and cover with plastic wrap for 20 minutes to loosen the skins.
5. Peel the bell pepper and jalapeno and remove the seeds and ribs.
6. Peel the garlic.
7. Leave most of the blackened skin on the tomatoes.
8. Place all the ingredients except the cumin seeds and tomato juice in a food processor and pulse until coarsely chopped.
9. In a small dry skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
10. Grind the seeds to a fine powder in a spice grinder.
11. Stir the cumin into the salsa and add tomato juice as needed to moisten.
12. Refrigerate for 4 hours before serving.

tomatoes, red bell pepper, garlic, jalapeno chile, shallots, oregano, lime juice, salt, cumin seeds, tomato juice

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