roasted salsa

original recipe courtesy cook's illustrated, 2006

3 medium jalapeño chiles, halved, seeds and ribs removed
1 1/2 pounds plum tomatoes (about 8 medium), cored and halved
1/2 medium yellow onion, cut into 1/2-inch wedges
2 medium cloves garlic, peeled
1 tablespoon tomato paste
table salt
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro leaves
ground black pepper
1 tablespoon fresh lime juice from 1 or 2 limes

adjust oven rack to middle position; heat oven to 375 degrees.

mince one jalapeño and set aside.

in medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne; toss to mix thoroughly.

place vegetables cut side down on rimmed baking sheet. roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; cool on baking sheet for 10 minutes.

using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor. process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula.

add tomatoes and process until salsa is slightly chunky, about 10 seconds more. add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.