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Utterly addictive, this bright and spicy salsa combines vine-ripened tomatoes, onions, garlic, Serrano chiles, cilantro and fresh lime. Unlike most salsas, which are raw, the vegetables in this recipe are roasted — a technique that intensifies the flavor of the tomatoes, mellows the onions and garlic, and adds a light touch of smokiness.
4 vine-ripened tomatoes, quartered
2 small yellow onions, cut into wedges
6 garlic cloves, peeled
3 Serrano chili peppers, stemmed (use less for a milder salsa)
1/4 cup vegetable oil
2 teaspoons salt
1 teaspoon cumin
1/4 cup cilantro leaves
1 tablespoon fresh lime juice, from one lime, plus more if needed
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1st Keep
 BrianDonnaMcBride
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