Fire Roasted Tomato Salsa

Directions

1. 1
   In a large bowl, toss tomatoes with oil, salt and pepper.
2. 2
   Cut the top off the garlic head and brush with olive oil; wrap in foil.
3. 3
   Lightly oil grill rack.
4. 4
   Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally.
5. 5
   Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
6. 6
   Remove skin, stems, and seeds from the peppers; discard.
7. 7
   Finely chop the peppers.
8. 8
   Chop the tomatoes, onion and garlic.
9. 9
   Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
10. 10
    If not serving right away, cover and refrigerate up to 3 hours.