Roasted Red Salsa
from: One Particular Kitchen
16 full size tomatoes, or nearly a produce bag full of roma tomatoes (I used roma)
2-3 yellow onions
20-25 serrano peppers (remove caps) Note: This many peppers makes it hot! Feel free to reduce number of peppers, or scrape the seeds out of them
8-10 cloves of garlic
1-2 Tbsp. salt
1-2 bunches of cilantro
Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.
Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them.
Let it all cool a bit, then run through the food processor with salt and cilantro.
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