Salsa

Ingredients

• 1/4 tsp coarse kosher salt
• 1/4 cup cilantro
• juice of 1 lime
• 1 clove garlic
• 1 medium onion
• 4 medium red tomatoes
• 2 serrano peppers
• 6 jalapeno peppers

Directions

1. Preheat oven to 350 °F (175 °C). Wash all the vegetables.
2. Chop the onion in half and remove the outer layers. Place onion, tomato, serrano peppers, jalapenos and garlic on a cookie sheet.
3. Roast the vegetables for 10 minutes. Remove the garlic, turn the vegetables over and roast for 10 more minutes. Let cool 10 minutes. Remove the seeds from the jalapenos and serrano peppers.
4. Place vegetables, lime juice and chopped cilantro in a food processor and pulse (you can do this in batches). Add salt to taste.
5. Note: If you like it hot then leave all the seeds on the jalapenos and serranos. If not then remove the seeds. You can use more or less peppers depending on your heat tolerance.