Roasted Tomato Salsa

Ingredients

• 2 lb plum tomatoes (Roma)
• 2 large jalapeno 
• 1 small onion sliced
• 6 cloves garlic peeled
• 1 tablespoon olive oil 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon salt 
• 2 teaspoons apple cider vinegar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• ziploc bags

Directions

1. Set oven control to broil. Lightly spray cookie sheet with cooking spray.
2. Place tomatoes and chiles on cookie sheet. Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning once or twice, until lightly charred and blistered.
3. Place chiles in small bowl; set aside to cool.
4. Place tomatoes in resealable food-storage plastic bag; seal bag and let stand 10 minutes.
5. Heat oven to 450°F. In medium bowl, toss onion and garlic with oil.
6. Transfer to 15x10x1-inch pan.
7. Bake 10 minutes, stirring once, until golden and soft.
8. Remove and discard stems from chiles; place chiles in food processor.
9. Add onion and garlic. Cover; process until finely chopped, scraping down sides of bowl as needed. Return mixture to medium bowl.
10. Peel tomatoes over another bowl to catch juices (do not seed); reserve juice.
11. Place tomatoes in food processor. Cover; process until coarsely chopped.
12. Add to onion mixture in bowl; mix well. Stir in reserved tomato juice, the cilantro, salt and vinegar. Store tightly covered in refrigerator up to 2 days.
13. Serve salsa at room temperature.