Roasted-Tomato Salsa

Ingredients

• 1 pound roma tomatoes, halved
• 1 teaspoon Kosher salt, plus more to taste
• 1 medium jalapeño pepper
• 2 medium cloves garlic
• 1/2 medium white onion, peeled and quartered
• 1/3 cup finely chopped fresh cilantro
• 2 teaspoons freshly squeezed lime juice
• Sugar, to taste

Directions

1. Heat the broiler. Arrange the tomatoes on a rimmed baking sheet with their cut sides facing up, then scatter 1 teaspoon salt evenly over them. Add the jalapeño, garlic and onion to the same pan.
2. Slide the baking sheet under the broiler and cook until the tomatoes, jalapeño, garlic and onion are lightly charred, about 20 minutes. Turn the jalapeño and garlic over halfway through so they roast evenly.
3. Take the pan out of the broiler and set it aside until everything is cool enough to work with, about 10 minutes. Remove the stem and seeds from the jalapeño, and slip the skins off the garlic.
4. Move the tomatoes, jalapeño, garlic and onion into the bowl of a food processor fitted with a steel blade. Pulse until the salsa is finely chopped, then scrape it into a medium bowl.
5. Stir in the cilantro and lime juice. Add salt and sugar to taste, then refrigerate the salsa for at least 30 minutes before serving. Store it in an airtight container up to a week.