Roasted Tomato Salsa Freshly made salsa beats the stuff in cans and jars every time, not only for flavor but for price as well. Despite the number of jalapeno peppers, this salsa isn't particularly hot. In fact, you may want to roast a fourth pepper and add it at the end if you want the salsa even spicier. Makes 4 Cups.
	Ingredients: 4 large, ripe but still firm tomatoes 3 jalapeno peppers 3 cloves garlic, unpeeled 1 medium red onion, quartered 2 tablespoons chopped cilantro, or more to taste Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Put vegetables on a sheet pan in a 500°F oven or on a charcoal or gas grill over medium heat. 2. Cook until nicely charred and blistered. (They will char more on the grill. They will take about 30 minutes in the oven, less on the grill.) 3. Core, but don't peel the tomatoes. 4. Peel, stem, and seed the peppers. 5. Peel the garlic and remove the skin from the onion. 6. With the motor of a food processor running, drop the garlic down the feed tube. When pureed, scrape down the sides of the bowl. 7. Add the onion and pulse a few times. 8. Add tomatoes and pepper and pulse until you achieve the texture you desire. 9. Pour into a bowl and add cilantro and salt and pepper. 10. Let sit an hour for flavors to meld and temperature to cool. Cooking Tip Grilling and roasting add a pleasing flavor to tomatoes and other in-season vegetables. But these cooking methods also give a flavor boost to tomatoes when they're not in season.

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