Roasted-Tomato Salsa

Yield:
makes about 1 1/2 cups	/
Active time:
30 minutes	/
Total time:
1 hour 10 minutes

Ingredients
1 pound roma tomatoes, halved 
1 teaspoon Kosher salt, plus more to taste 
1 medium jalapeņo pepper 
2 medium cloves garlic 
1/2 medium white onion, peeled and quartered 
1/3 cup finely chopped fresh cilantro 
2 teaspoons freshly squeezed lime juice (about 1/2 a lime) 
Sugar, to taste

Directions
1.	Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeņo, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeņos, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeņo and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
2.	Stem and seed jalapeņo and peel garlic. Transfer tomatoes, jalapeņo, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.
3.	Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.

http://www.seriouseats.com/2012/05/sauced-roasted-tomato-salsa.html