Roasted Tomato Salsa

-LW

Adapted from Rick Bayless, Mexican Everyday.

This is a great salsa to make when you want something fresh-tasting during the winter but don't have access to fresh, flavorful tomatoes. The lime and cilantro add much brighter notes than you usually get in canned salsa, and the canned fire-roasted tomatoes give a smoky flavor.

Ingredients
2 jalapenos (or 4 serranos)

3 cloves garlic, unpeeled

1/2 cup green onion, chopped

1 15 oz. can fire-roasted diced tomatoes

1/3 cup cilantro, chopped

1 teaspoon fresh lime juice

1/2 teaspoon salt

Directions
Set a small skillet over medium heat. Lay chiles and garlic cloves in the skillet and dry roast until soft and black in spots, turning occasionally, about 10 minutes for the chiles, 15 minutes for the garlic.

Cut chiles in half, remove stems, and scrape out seeds (or you can leave them in for extra spice). Remove skin from garlic. Pulse chiles and garlic in food processor until finely chopped.

Add tomatoes with their juice to the food processor and pulse a few more times unless salsa reaches the texture you want it to be (either smooth or chunky).

Pour tomato mixture into a bowl and add green onions, lime, cilantro, and salt. If salsa is too thick, you can thin it with a little water to your desired consistency.