Direction

1. Preheat your oven to 375°F (190°C).

2. Wash the tomatoes, onion, and jalapeno pepper. Cut the tomatoes in half and remove the seeds.

3. Cut the onion into quarters and remove the skin. Cut the jalapeno pepper in half and remove the seeds.

4. Place the tomatoes, onion, and jalapeno pepper on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 1 teaspoon of black pepper.

5. Peel and crush 2 cloves of garlic and sprinkle over the vegetables on the baking sheet.

6. Roast the vegetables in the oven for 20 minutes, until they are soft and slightly charred.

7. Once roasted, remove the vegetables from the oven and let them cool for a few minutes.

8. In a food processor or blender, add the roasted vegetables along with 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/4 cup of chopped fresh cilantro.

9. Squeeze the juice of 1 lime into the food processor.

10. Blend all the ingredients together until you reach your desired consistency. If you prefer a chunkier salsa, pulse the food processor a few times. For a smoother salsa, blend for a longer period of time.

11. Taste the salsa and adjust seasoning if needed.

12. Serve your Nick's Roasted Tomato Salsa with your favorite tortilla chips or use it as a topping for tacos, burritos, or grilled meats. Enjoy!