Fire Roasted Salsa

Preheat the oven to 500°F and line a baking sheet with foil. Prepare the vegetables by cutting the tomatoes in half, peeling the garlic and onion, and chopping the onion into large chunks. Place the tomates (cut side down), garlic cloves, onion, poblano peppers, and jalapeño peppers on the baking sheet. Drizzle everything with the 3 tablespoons of olive oil, ensuring everything is evenly coated.
8-12 Roma tomatoes, 2 poblano peppers, 1 jalapeño pepper, 8 cloves garlic, 1 large yellow onion, 3 tablespoons olive oil
Place the vegetables in the preheated oven and roast for 40 minutes until they are blistered and browning. Remove from the oven and allow to cool until you can handle the vegetables.
Remove the outer layer of skin from the poblano peppers. For both the poblanos and jalapeños, cut off the stems, slice them in half lengthways, and scrape off the seeds. You can also leave the seeds if you want the salsa to be spicier!
Transfer all the roasted vegetables to a blender or large food processor. Add the cilantro, salt, cumin, sugar, and juice from 2 limes. Pulse the mixture just until everything is well mixed (don’t over-puree so you have room to adjust for seasoning!). Taste the salsa and adjust the seasoning, if necessary.
2 small limes, ½ bunch cilantro, 1 teaspoon cumin, 3 teaspoons salt, ½ teaspoon sugar
Serve immediately or store in the fridge for 3-7 days.