Roasted Tomato Salsa

Roasted Tomato Salsa – makes 3 cups

1 lb Roma or cherry tomatoes

2 green or red bell peppers

1 large onion

3-4 garlic cloves

2 Tbsp Patricia and Paul Chipotle infused olive oil (or more to taste)

2 Tbsp lime juice

Sea salt

Preheat the oven to 375F. Line a large rimmed baking try with parchment paper.

Wash and rinse the tomatoes, slice them in half, and lay them cut side up on the baking tray. Slice the bell peppers in half lengthwise, remove the seeds, slice each half in half, and place them cut side down on the baking tray.

Roughly chop the onion and place it on the baking tray. Peel the garlic cloves but leave them whole. Place them on the baking tray, as well.

Drizzle all the vegetables with the olive oil and roast for 20 minutes. Turn the broiler to high and set the baking tray 5 inches from the element for 3 minutes to ensure the peppers and onions are well blistered. Remove the baking tray from the oven ad let the roasted vegetables cool for 5 minutes.

Transfer the veggies to a blender or food processor, pour in lime juice, and blend to the desired consistency. Add salt to taste. Place the salsa in a serving bowl and allow to cool completely in the fried before serving. For an extra kick, drizzle with a touch more Chipotle infused olive oil.