Chiletomate Salsa

• 2 lbs Roma Tomatoes
• ½ white onion
• 2 cloves garlic
• 1-2 Habaneros, to taste
• ½ cup cilantro leaves and stems , finely chopped
• Juice from 1 Lime
• Salt and Pepper

Heat a dry cast iron skillet to medium high heat and add tomatoes, onion, garlic and habaneros. Dry roast until ingredients are blackened, about 15 minutes for garlic, onion and peppers and 20-25 minutes for tomatoes which should be soft and nearly bursting. Gently rotate as necessary to roast evenly on all sides.

Place roasted ingredients including the blackened charred bits on a cutting board. When cool enough to handle, remove the core from the tomatoes, coarsely chop and place in a food processor.

Remove and discard the paper exterior of the onion and garlic before adding to the food processor.

Using gloves, carefully remove and discard the stem and seeds of the habanero before adding to a food processor.

Blend on high until smooth. Pour the tomato mixture into a large mixing bowl and add chopped cilantro, lime juice, salt and pepper to taste.

Enjoy with Xochitl Cholula Chips or store in the refrigerator in an air tight container for up to one week.