Shelly's Recipe

ROASTED TOMATO SALSA

Category: Salsa/ Gucamole

1 pound tomatoes (cut in half)
3 jalapenos
1 poblano chili
1/4 cup onion (diced)
1 clove garlic (chopped)
1 lime (juice)
1 handful cilantro (chopped)
Salt and pepper to taste

Roast the tomatoes in a preheated 350 oven for an hour. Let the tomatoes cool and dice them.

Broil the chilies until blackened on all sides. Let the chilies cool in a sealed container, peel the skins from them, seed them and dice them. Mix everything and let sit for 20 minutes to bring out the flavours.

(makes 2 cups)