Fire-Roasted Salsa

• 9 tomatoes
• 1 slice Spanish onions (thick slice) or 1 slice vidalia onion (thick slice)
• 1 poblano pepper
• 2 jalapeno peppers
• 1 garlic clove
• 1 teaspoon kosher salt (approx.)
• fresh ground pepper
• 1 tablespoon cilantro (approx.)
• 1 lime, juice of
• olive oil

1. Cut tomatoes in half and dig out the seeds (using a spoon works well).
2. Secure the onion slice with two toothpicks pushed through the sides in toward the middle.
3. Drizzle with olive oil and sprinkle with black pepper to taste.
4. Heat grill to high heat.
5. Place tomatoes, onion, and whole peppers on the grill, turning form time to time until tomatoes and peppers get a nice char (not burnt(!)
6. but a bit of char).
7. Drain the excess liquid off the tomatoes.
8. Seed the peppers (but leave the charred skins -- they add a good smokey flavor).
9. Crush the garlic clove.
10. Add grilled vegetables, lime juice, crushed garlic, salt, and cilantro (to taste) to the workbowl of a food processor.
11. Pulse until well salsa is well mixed and has the desired consistency.
12. It's good right out of the gate, but even better after the flavors marry for a few hours.
13. Serve with chip or anything else you like salsa on!

tomatoes, onions, pepper, peppers, garlic, kosher salt, fresh ground pepper, cilantro, lime, olive oil

Taken from www.food.com/recipe/fire-roasted-salsa-344575 (may not work)