Roasted Tomato Salsa

1 lb Roma tomatoes

8 ea Garlic cloves, peeled

2 ea Jalapeno peppers, stemmed

-and seeded, if desired 1/2 md Yellow onion, peeled

1 c Water

1 ts Salt

Pinch freshly ground black -pepper Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray. Tuck garlic under other vegetables to avoid blackening. Broil, turning frequently, untilwell charred, 15 minutes. Set aside to cool. Transfer the roasted ingredients to a food processor fitted with the metal blade. Puree with the water untilsmooth. Season with the salt and pepper and serve. Makes 2 1/2 quarts Store in the refrigerator 3-5 days or in the freezer for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.