Fire-Roasted Tomato Salsa

• 4 medium tomatoes, halved and cored (about 1 1/2 pounds)
• 1 medium yellow onion, peeled and cut into 8 wedges
• 1 medium red bell pepper, quartered and seeded
• 1 or 2 medium jalapeno or serrano peppers, halved
• 6 cloves garlic, peeled
• 1 tablespoon grapeseed or other neutral oil
• Kosher salt
• 1/2 teaspoon chile flakes
• 1/2 teaspoon ground cumin
• 2 tablespoons lightly packed cilantro leaves
• 1/4 cup freshly squeezed lime juice, more as needed

1. Position a rack in the center of the oven and heat to 400F.
2. Pile the tomatoes, onion, bell peppers, jalapeno, and garlic on a large rimmed baking sheet and drizzle with the olive oil and 1/2 teaspoon salt.
3. Stir the vegetables around to evenly coat with the oil, then spread them in a single layer.
4. Roast until softened and browned in spots, about 40 minutes.
5. (Check the vegetables periodically, removing any that seem to be getting too brown.)
6. Let cool completely on the pan.
7. Meanwhile, put the chile flakes and cumin in a small skillet.
8. Cook over medium-high heat, stirring frequently, until the spices are fragrant and slightly darker, about 2 minutes.
9. Remove from the heat.
10. Put the cooled vegetables, cilantro, and spice mixture in a food processor and pulse just until everything is coarsely chopped.
11. Transfer to a medium bowl, add the lime juice, and stir to combine.
12. Taste and add more lime juice or salt as needed; the effect should be a little tangy but not particularly salty.
13. Use right away, or refrigerate for up to 5 days.

tomatoes, yellow onion, red bell pepper, serrano peppers, garlic, grapeseed, kosher salt, chile flakes, ground cumin, cilantro, freshly squeezed lime juice

Taken from www.epicurious.com/recipes/food/views/fire-roasted-tomato-salsa-388304 (may not work)