Roasted Tomato Salsa
 The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness. Ingredients 4 vine-ripened tomatoes, quartered 2 small yellow onions, cut into wedges 6 cloves garlic, peeled 3 serrano chili peppers, stemmed (use less for a milder salsa) ¼ cup vegetable oil 2 teaspoons salt 1 teaspoon cumin ¼ cup cilantro leaves 2 tablespoons fresh lime juice, from one lime 4 vine-ripened tomatoes, quartered 2 small yellow onions, cut into wedges 6 cloves garlic, peeled 3 serrano chili peppers, stemmed (use less for a milder salsa) ¼ cup vegetable oil 2 teaspoons salt 1 teaspoon cumin ¼ cup cilantro leaves 2 tablespoons fresh lime juice, from one lime Instructions Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil. Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes. Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Transfer to a bowl and serve warm, at room temperature, or slightly chilled. Make-Ahead Instructions: The salsa will last nicely for up to a week; store in a covered container in the refrigerator. Note: This recipe is not meant for canning. Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil. Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes. Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Transfer to a bowl and serve warm, at room temperature, or slightly chilled. Make-Ahead Instructions: The salsa will last nicely for up to a week; store in a covered container in the refrigerator. Note: This recipe is not meant for canning. Nutrition Information Powered by Per serving (10 servings) Serving size: 1/4 cup Calories: 69 Fat: 6 g Saturated fat: 0 g Carbohydrates: 4 g Sugar: 2 g Fiber: 1 g Protein: 1 g Sodium: 173 mg Cholesterol: 0 g Per serving (10 servings) Serving size: 1/4 cup Calories: 69 Fat: 6 g Saturated fat: 0 g Carbohydrates: 4 g Sugar: 2 g Fiber: 1 g Protein: 1 g Sodium: 173 mg Cholesterol: 0 g Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.