Fire Roasted Salsa

It has been such a flurry of activity around here lately.  The weather has been gorgeous which was great as we have had several visits with family and friends.  We have also been going to farmer's markets on the weekend which is always so inspiring.  Tonight I made a salsa based on a recipe I found here. 

Fire Roasted Heirloom Salsa

Makes 4 cups

2 pounds assorted heirloom tomatoes
1 medium red onion, cut into quarters
1 bell pepper, seeded + cut in half
4 jalapeno peppers, or to taste
1 tablespoon olive oil
2 teaspoons kosher salt, divided
2 teaspoon freshly ground black pepper
3 large cloves of garlic, roasted2 large cloves of garlic, pressed
2 lime
1 cup chopped fresh cilantro

Preheat oven 375 degrees.
Cut half of the tomatoes into large pieces, and arrange on a rimmed baking sheet lined with wax paper. To the pan, also add the quartered red onion, bell pepper halves, 3 large garlic cloves and the jalapeno peppers. Toss together with the olive oil, salt, and black pepper, until evenly coated. Arrange all of the veggies on the baking sheet and roast until tender and beginning to char on the edges (about 35-40 min). Remove from the oven and let cool slightly.

Once cool enough to handle, add all roasted vegetables to a bowl and blend with a hand blender.  Add the raw tomato, garlic, lime juice and cilantro and blend to combine.  I also added the oil/tomato juice that had collected on the bottom of the baking sheet to thin out the salsa a bit.
Note: the original recipe calls for chopping all roasted vegetables and adding to the fresh tomatoes which I may try next time for a thicker salsa