Fire-Roasted Salsa

Makes about 1 1/2 cups | Prep time: 15 minutes | Total time: 15 minutes

Ingredients

• 1 to 2 fresh jalapeño chiles
• 3 garlic cloves, unpeeled
• 1 15-ounce can diced tomatoes in juice, preferably fire-roasted
• 1/4 cup (loosely packed) chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon sea salt, or to taste

Directions

In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes.

When they’re cool enough to handle, pull the stems off the chiles and peel the garlic.

Place the chiles and garlic in a food processor and pulse until finely chopped.
Add the tomatoes with their juice.

Pulse a few times to make a coarse puree.

Transfer the puree to a serving dish, and stir in the cilantro and lime juice.

Season with sea salt and serve.

Source:  Haylie Pomroy