This is a good basic salsa outline that can be adjusted easily depending on what you have and how hot you like your salsa.
Roasted Tomato Salsa
5-7 Tomatoes
1 medium onion
Various Peppers
2 Garlic cloves
Salt
Roughly chop tomatoes, onion, and large peppers. This is basically quartering them so they can roast quicker. I usually leave smaller peppers whole and.just pull of stem after roasting. Place all veggies along with garlic on a baking sheet and roast at 400 until the veggies have shriveled slightly. Then broil on high, watching closely, for several minutes to allow the veggies to char a little. Take out and let cool. Place roasted veggies in food processor or blender. (An immersion blender is the best here. I usually place mine straight into a jar and use the immersion blender.) Blend until desired smoothness, salting to taste.
