Roasted Roma-Plum Tomato Chili Salsa

This chunky, smoky salsa tastes amazing with tortilla chips.
Roasted tomatoes, garlic, onion and jalapeno
are blended with cilantro and cumin
to create one of the tastiest and easiest
Mexican-inspired recipes you'll ever try.

Ingredients:
12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small red onion, quartered
1 jalapeno chile pepper
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

Directions:
Preheat the broiler.
In a medium baking dish, place roma (plum) tomatoes,
garlic, onion and jalapeno chile pepper.
Drizzle with olive oil.
Checking often, broil 5 to 10 minutes,
or until outsides of vegetables are charred.
Remove vegetables from heat.
Remove and discard tomato cores, jalapeno stem and garlic skins.
In a food processor, coarsely chop the charred vegetables.
Transfer to a medium bowl and mix in
cumin, salt, lime juice and cilantro.