Charred Poblano Salsa

• 2 pounds Roma Tomatoes, Cut In Half Lengthwise
• 3 whole Poblano Peppers, Cut In Half Lengthwise, Stems And Seeds Removed
• 1 whole Medium White Onion, Sliced Into Half-inch Thick Rounds (keep Rings Together)
• 5 cloves Garlic, Peeled
• Kosher Salt To Taste
• Fresh Chopped Cilantro (optional)

1. Preheat oven broiler with a rack 3 inches away from the broiler.
2. Spray a rimmed sheet pan with non-stick cooking spray; set aside.
3. Place tomatoes and poblano peppers, cut side down, on the sheet pan; add onion rounds and garlic cloves.
4. Put pan into the oven on the top rack.
5. Broil for 10-15 minutes until everything starts to char, especially the poblano peppers.
6. Remove sheet tray from oven and allow ingredients to cool for 10-15 minutes.
7. Peel and discard the charred skin from the poblano peppers, but leave the charred tomato skins on.
8. Place everything into a food processor or blender and blend to your desired consistency.
9. Add salt and optional fresh chopped cilantro to taste.
10. Refrigerate for up to a week.
11. Notes: Makes 1 quart.
12. Roma tomatoes are perfect for this salsa because of their low water content.
13. If you want to use more common tomato varieties, remove their seeds and juicy bits before roasting.

tomatoes, peppers, white onion, garlic, kosher salt, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/charred-poblano-salsa/ (may not work)