Hot Roasted Vegetable Salsa

Halve the tomatoes, discarding the steams

Cut stems off the jalapenos (seeds stay in)

Quarter onion into large chunks

Put tomatoes, jalapenos, onion, garlic and salt into a mixing bowl with oil

Toss until evenly coated

Let salt stand on mixture for a few minutes to draw out more juices

Transfer vegetables into an oven safe baking dish, arrange into a single layer

Bake for 15 minutes, flip then bake for another 15 minutes

Vegetables should brown slightly

Remove from oven and let rest for 5 minutes

Add tomatoes, garlic, cilantro and vinegar to blender

Add tomatoes, vinegar and garlic and then add cilantro on top so the mixture blends smoothly

Blend until smooth

Add remaining vegetables and juice from pan into machine

Pulse until desired consistency (10-15 seconds)

Add salt and pepper to taste

Serving

1 cup serving size

Serve with desired dipping apparatus

Add to soup, meat marinade, sandwiches or enchiladas for extra flavour and mild heat

Storing and Reheating

Store in an airtight container in the fridge for 2-3 weeks