Sweet, plump tomatoes, garlic and peppers are charred on all sides then added to onion, cilantro and lime for a flavorful and addictive tomato salsa recipe.
1. Heat broiler to high. Line a baking dish or sheet (with sides) with aluminum foil.
2. Add tomatoes, peppers and unpeeled garlic cloves to baking dish then broil, turning occasionally, until the tomatoes are roasted and the peppers are slightly charred on all sides; about 10-15 minutes.
3. When cool enough to handle, peel the peppers and garlic (you can simply squeeze the soft garlic out of its skin). Then, core the tomatoes and discard some of the charred skin from the tomatoes. (Leaving some charred skin is fine).
Depending on how spicy you like your salsas, add the peppers with seeds or you can remove half or all of the seeds. We use the whole serrano pepper, but remove the seeds from the jalapeño, resulting in a medium-to-hot salsa.
5. Combine peppers, garlic, tomatoes, onions, cilantro, lime juice and a pinch of salt in the bowl of a food processor. Pulse the 3-4 times or until the salsa has come together. Cool to room temperature then refrigerate about 1 hour to allow flavors to develop.