Salsa Roja (Roasted Red Salsa)

6-8 Roma Tomatoes

1 Poblano Pepper

1 Jalapeno Pepper

1 Small/medium Onion Diced (½ C.)

½ C. Cilantro

½ Lime

Preparation Instructions:

1.       1. .Broil the tomatoes and peppers for 10 Minutes, Turning half way through. (Enough to turn the skins black and able to peel) 

2.      2. While tomatoes and peppers are broiling dice onion and cilantro. Then rinse the onions for 30 seconds under cold water.

3.      3.Let peppers and tomatoes cool for a few minutes and remove the skins. Then remove seeds and veins from  the peppers and place them all into a food processor until pureed.

4.       4.Combine all ingredients, squeeze lime juice into the salsa and salt to taste.