Roasted Tomato Salsa

Ingredients

• 4 cups ripe fresh tomatoes, chopped
• 1 medium onion, finely diced
• 1-2 jalapeño peppers, deseeded and minced
• 1 cup fresh cilantro, chopped
• 1 whole head of garlic
• 1 tablespoon olive oil
• Juice of 2 limes, fresh squeezed
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the top off the head of garlic, drizzle olive oil over the exposed cloves, and wrap in aluminum foil.
3. Roast the garlic for 30-35 minutes, until soft and caramelized.
4. On the same baking sheet, add chopped fresh tomatoes with olive oil, salt, and pepper. Roast for about 20-25 minutes until blistered.
5. In a large bowl, combine roasted tomatoes, diced onion, minced jalapeños, and chopped cilantro.
6. Squeeze the roasted garlic cloves into the bowl, mashing them if desired.
7. Add fresh lime juice and mix well. Adjust seasoning with salt and pepper.
8. Serve immediately or store in an airtight container in the refrigerator for up to one week.