Andi's Killer Roasted Salsa

My friends and family flip over this. We like it hot so I use a variety of jalepenos and habenero. Roasting the veggies gives this a nice smoky carmelized flavor.

• Ready In: 50 mins
• Yields: 3 cups

Ingredients

• 8  roma tomatoes, halved
•  olive oil
• 10  fresh  red jalapeno chiles or 10  green jalapeno peppers (seeded for less heat)
• 1  whole onion, cut into wedges
• 1  head garlic, seperated into cloves
• 1⁄4 cup  chopped fresh cilantro
• 1⁄4 cup fresh lime juice
• 2  teaspoons salt
• 2  tablespoons sugar
• 1⁄2 cup water
• 2  tablespoons  balsamic vinegar

Directions

1. Toss tomatoes, onions, peppers and garlic in olive oil.
2. Place in a roasting pan 450 oven for 20- 30 minutes shaking pan frequently until veggies are charred and carmelized.
3. let cool.
4. Squeeze garlic from cloves into food processor.
5. and add the rest of veggies and remaining ingredients.
6. Pulse to desired consistency.
7. Let sit at least 1 hour~.
8. serve with tortilla chips for dipping.
9. Refrigerate up to 1 week.
10. Tastes better the next day!