Roasted Tomato Salsa

2 large beefsteak tomatoes, halved and rubbed with vegetable oil
1/2 yellow onion, cut in 1/2, rubbed with olive oil
3 garlic cloves
2 serrano chiles, stems removed, rubbed with olive oil
3 tablespoons olive oil
2 tablespoons lime juice
Salt
Freshly ground black pepper
Preheat the broiler to high.

Place the tomatoes, onion, garlic cloves, and chiles on a baking sheet lined with aluminum foil and drizzle with the olive oil.
Place in the oven about 6 inches from the broiler and cook, turning occasionally, until charred around the edges, 10 to 15 minutes. (If the chiles and garlic begin to brown before the tomatoes and onion are browned, remove them and return the baking sheet to the oven until tomatoes are done.)
Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. Remove the seeds(optional) from the chiles and any tough skins from the tomatoes and transfer to a blender or food processor. Add the lime juice and process on high until smooth and thick.
Transfer to a small nonreactive container, season with salt and pepper, to taste, and set aside until ready to serve the tortas.
Yield: About 2 cups salsa, 8 1/4 cup servings


Number of Servings: 8

Recipe submitted by SparkPeople user JNORMAN1969.