The Not So Skinny Cook

Ingredients

• 1 pint cherry tomatoes
• 1-4 jalapeños (depending on your tastes)
• 1 head garlic, cut off top of the head (for roasting)
• 2-3 limes
• Salt

Directions

1. Set oven to broil. On a baking sheet lined with parchment add your cherry tomatoes, garlic, and jalapeño. Broil for 10 min, flipping tomatoes and jalapeño half way through. Check every 3-5 min for a good char. If tomatoes (or garlic) are done earlier remove those to your blender.
2. Once roasting is done, if you don’t want super spicy salsa, remove some or all seeds. Add to blender. Squeeze roasted garlic cloves into the blender. Add remaining cherry tomatoes.
3. Add juice of 2 limes to the blender and a pinch of salt. Blend until smooth. Taste and add more salt or lime as needed.
4. Serve warm or keep in the fridge up to a week.