recipe: roasted tomato salsa

still have a ton of tomatoes from the garden that need to be eaten, so today was make a salsa day.

ingredients list:
- 6 red tomatoes (roma, vine... whatever)
- 1/2 green pepper, seeded
- 1 jalepeno, sliced in half and seeded
- 3 cloves garlic, peeled
- 1/2 white onion
- 1 cup cilantro
- 1/2 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp pepper
- 3 tbsp lime juice
- 1 tsp chili oil
- olive oil

to make: place tomatoes, pepper, jalepeno & garlic on baking dish, and drizzle with olive oil. broil veggies for 15-20 minutes until the skins have a nice char to them. mix veggies in 1 of 2 ways:

1) lazy way: blender: place all broiled veggies, onion, and cilantro in blender and pulse until salsa is desired consistency (and making sure garlic gets fully blended). the downside to the lazy way is that red tomatoes + green cilantro = brown ugly salsa. tastes great, but not visually appealing (this is how i made it today, which is why i'm minimizing the pic of the final product).
2) better way: chopping: after broiled veggies have cooled enough to touch, dice them along with the onion & cilantro. the salsa consistency here will be chunkier, which i like better as personal preference. you'll be able to taste each ingredient rather than having them completely mix together.

after veggies are prepped, stir in cumin, salt, pepper, lime juice, and chili oil, adjusting all of them to taste. refrigerate for at least 3-4 hours before serving (overnight is best).

verdict... i still haven't found the ONE salsa for me. this one is solid as a fresh garden salsa, probably a 5 *****. if i chopped the veggies so it was more the consistency i like, it would probably be more like the 7 scale.