Roasted Vegetable Salsa

Directions

1. 1
   Adjust oven rack to middle position and heat oven to 375°F.
2. 2
   Mince one jalapeno and set aside. Cut the other two jalapenos in half long-ways. (If you like your salsa spicy, leave the seeds and ribs in. If not, remove the seeds and ribs.) Cut the tomatoes in half long-ways and remove any tough cores. Cut the onion into 1/2-inch wedges.
3. 3
   In a medium bowl, combine the tomatoes, the 4 jalapeno halves, the onion, garlic, tomato paste, vegetable oil, salt, cumin, and cayenne, and mix everything up. The way I like to do this is to make a dressing out of the tomato paste, oil, salt, and spices, then pour it over the vegetables so that the mixture gets really evenly distributed.
4. 4
   Line a baking sheet with foil (for easier clean up!) and place the vegetables cut-side down on the sheet. Roast for about 45 minutes, until the tomato skins begin to turn brown and everything starts to look a little mushy. Remove from the oven and let cool for 5-10 minutes.
5. 5
   Using tongs or a slotted spoon (or any spoon, really) transfer the roasted onions, garlic, and jalapenos to the bowl of food processor. Pulse until the vegetables start to break down, about 10 pulses, then scrape down the sides of bowl and pulse another 10 times until the vegetables are very broken down.
6. 6
   Add the tomatoes and process until the salsa is as chunky as you like it. Add the minced cilantro, the reserved minced jalapeno, and salt, pepper, and lime juice to taste.