Salsa is a staple in our house but once in awhile, we run out of the store-bought jarred variety and have to make it out of what we have on hand. I usually make it with fresh tomatoes, cilantro, lime juice, onions, garlic, and serrano or jalapeno peppers. This time, I decided to roast the vegetables first.
I lay out 3 jalapeño peppers, 6 Roma tomatoes (quartered), 1 large onion (quartered), and 6 whole cloves of garlic (peeled) on a baking tray. I drizzled them with olive oil and popped them in the oven at 400 degrees (top rack) for a little less than half an hour.
I poured 2 Tablespoons of vinegar, 4 or so Tablespoons of lime juice, a dash of sugar, and sea salt into the blender. I added the roasted vegetables and a handful of fresh cilantro. I blended it up and we had our salsa!