Fire-Roasted Salsa

Adjust heat and chunkiness to suit your style.

1 large onion, peeled and coarsely chopped
5 cloves garlic, peeled and cut in half
4 jalapeno peppers, seeded and diced (use rubber gloves when handling hot peppers)
8 plum tomatoes, cored and cut in half
2 tablespoons olive oil
2 long green chiles, seeded and diced
1/4 cup fresh lime juice
2 teaspoons ground cumin
1 small bunch fresh cilantro, finely chopped
1 cup water
Salt and pepper, to taste

In a large, heavy heatproof pan, spread the onion, garlic, jalapenos, and tomatoes. Drizzle olive oil over all.

Place pan under the broiler and cook until tomatoes are charred, about 8 minutes. Remove and cool to room temperature.

Place mixture in a blender or food processor. Add lime juice, cumin, cilantro and water. Process until well combined and slightly chunky, but not completely liquified. Season to taste with salt and pepper.

Makes 3 cups
Source: National Pork Board