Roast Red Salsa

• 5 roma tomatoes, halved
• 1 poblano pepper
• 1 jalapeño pepper
• 1/3 large onion
• 2 cloves garlic
• 1/2 lime, juiced
• 1 c. cilantro
• 1 tsp. salt

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Place tomatoes (skin up), peppers, onion, and garlic in foil-lined baking sheet. Put in oven under broiler (high) for 4–5 minutes, until poblano skin is blistered. Flip peppers and broil another 4–5 minutes, until other side is blistered and tomato skins are charred. Remove from oven.

Peel peppers unter cold running water and cut off stems; squeeze out seeds.  Place all roasted ingredients in blender with lime juice, cilantro, and salt. Blend coarsely (in pulses) until desired texture is reached.  Eat.