Fire Roasted Salsa

Ingredients

• 1.75 lbs 8-10 Roma tomatoes
• 1 medium poblano pepper
• 1 medium jalapeño pepper
• 6 cloves garlic
• 1 medium yellow onion
• 2 Tbsp olive oil
• 1 medium lime
• 1/2 bunch cilantro
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp sugar

Directions

1. Heat the oven to 450ºF, and cover a baking sheet with foil. Trim the stems from the tomatoes, then halve them. Peel the garlic cloves, and cut the onion into big pieces. Arrange the tomatoes, onion, garlic, poblano and jalapeño on the baking sheet, keeping the peppers whole for now, then pour over 2 Tbsp of olive oil. Use your hands or a spoon to move everything through the oil until the vegetables are fully coated.
2. Slide the pan into the 450ºF oven and roast for 30 minutes, giving the vegetables a stir at the halfway point. After 30 minutes, they should look collapsed, blistered and lightly browned. Take the pan out of the oven and let everything cool.
3. Move the poblano and jalapeño to a cutting board. Peel the tough outer skin from the poblano; it should come off without much fuss. Cut away the stems, then open the peppers lengthwise. Scrape out the seeds. The roasted peppers should be soft and easy to handle.
4. Add the peppers to a blender or food processor, along with everything on the baking sheet, juices included. If the vegetables are still warm, set the blender in the refrigerator until they have cooled.
5. Add the cilantro leaves, the lime juice, about 1/4 cup, plus the salt, sugar and cumin to the roasted vegetables in the blender. Pulse until the salsa is combined but still has a little texture. Do not take it too smooth right away; you want a chance to taste, adjust the seasonings, and blend again if it needs it.
6. Serve right away, or refrigerate overnight for a softer, more mellow flavor.