Ingredients:

1. 2 large tomato’s
2. 1 medium white onion, halved
3. 3 jalapenos
4. 3 garlic cloves, unpeeled
5. 3 tablespoons fresh lime juice (from 2 limes)
6. Coarse salt and ground pepper
7. 1/4 cup chopped fresh cilantro

Directions:

1. Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
3. Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
4. Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

This recipe can be found at Marthastewart.com