Flame Roasted Salsa

This is absolutely the best salsa I have ever had. Flavorful and highly addictive.

• Ready In: 55 mins
• Yields: 1 1/2 Quarts

Ingredients

• 10 -12  roma tomatoes, stem removed, left whole
• 1  large onion, peeled and sliced in half
• 4  jalapenos, left whole
• 4  serrano peppers, left whole
• 1  tablespoon ground cumin
• 4  garlic cloves
• 1  tablespoon salt, to taste
• 1  tablespoon lime juice, to taste

Directions

1. Fire up the grill. Make it really hot in the middle, medium hot on the sides.
2. The jalapenos and serranos are a good starting point, but are just suggestions. I like to use a variety of peppers, including poblanos, mexibelles etc. Just remember, that the level of heat comes strictly from the peppers. Either way, you are going to want 8 or more peppers. Make sure to leave the stems on.
3. Place the tomatoes in the center, over the hottest part of the grill. Place the peppers and onion over the medium hot part.
4. Roast on the grill for 15 minutes The tomato skin will get black. That is fine. Don't move them. Turn the peppers and onion half way through. The peppers should blacken as well, but they cook faster than the tomatoes, so keep an eye on them. If the peppers get black and soft before the 15 mins is up, take them off.
5. Turn the tomatoes at 15 minutes Cook the other side for 15 mins as well. Remove the peppers as long as they are soft and place them in a brown paper bag. Keep cooking the onion, turning every 7 mins or so, until soft and caramelized, usually as long as the tomatoes.
6. Remove the tomatoes from the grill, pulling off any of the skin that stuck to the grill. Remove the onion as well.
7. Place all of the tomatoes in a large blender with the onion. Remove the peppers from the brown paper bag. Using gloves as necessary, peel the peppers and pull the stems off. I leave the seeds in, but you can try and remove them if you prefer a milder salsa. Place the peppers into the blender.
8. Add the remaining ingredients and blend until puree. Taste and adjust the seasoning as needed. If salsa is too thick, you can thin with water to required consistency.