from Julie Van Rosendaal
Roasting tomatoes and peppers first condenses them, reducing their liquid for a more substantial, smoky-sweet salsa.
1 sweet or purple onion, peeled and quartered
5-6 Roma (plum) tomatoes, halved lengthwise
2 red bell peppers, halved and seeded
2 Anaheim peppers, halved and seeded
2 jalapeño peppers, halved and seeded
1 head garlic, halved crosswise
extra-virgin olive oil, for cooking
1/2 c. chopped fresh cilantro (include stems)
juice of half a lime
Preheat the oven to 450°F. Place the onion, tomatoes and peppers cut-side-down and the garlic cut-side up on a large rimmed baking sheet, drizzle generously with oil and sprinkle with salt. Roast for 30-45 minutes, until the vegetables are soft and charred on the edges. Remove from the oven and set aside to cool slightly.
Scrape into the bowl of a food processor (along with any oils and juices from the pan) and add the cilantro and lime juice. Pulse until well blended but still chunky, scraping down the sides of the bowl once or twice.
Makes about 3 cups.