Seed and remove the stems of the peppers and tomatoes.
Peel the onion and the garlic. Quarter the onion.
Place the vegetables on a sheet pan. I usually leave the garlic cloves out for the first 10 minutes and then toss it in. For easier clean up you can line your sheet pan with foil.
Roast the vegetables for 20 to 25 minutes. Until they are charred and soft. Remove the vegetables from the oven and allow them to cool for about 10 minutes.
Add the roasted vegetables plus one teaspoon of salt to your blender or food processor and process until the mixture is mostly smooth but just a little chunky in texture.
Tomatoes. I like Roma tomatoes when making salsa because they have firm flesh and a rich tomato flavor. Another good choice is Beefsteak tomatoes. You can also use tomatillos. Sometimes I use both.
Peppers. Peppers add the heat to salsa. Jalapeños are mild, Serrano peppers are spicier. You can use almost any variety of peppers in this recipe.
Onions. White onions are my choice for most salsa recipes.
Garlic. A few cloves of garlic.
Cilantro. Fresh cilantro.
Salt and pepper.
Fresh lime juice. Fresh lime juice gives the salsa a brightness.
How to storeYou can store roasted salsa in the fridge for up to a week in an airtight container.How to freezeTo freeze salsa place it in an airtight container. I like to use an 8-ounce plastic food storage container. You want to use the smallest container that you can for the amount of salsa that you have.You'll want to leave a little bit of headspace in the container so that the salsa can expand as it freezes.