Roasted Red Pepper & Tomato Salsa Recipe

Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with salt.

Broil for about 10 minutes, watching closely until the skins on the tomatoes and bell pepper begin to char and blister. Once roasted, let them cool for 5 minutes.

Once cooled, carefully remove the skins from the tomatoes, bell pepper, and garlic cloves. Discard the skins.

Transfer all the roasted vegetables (reserving the cilantro and lime for later) to a food processor. Pulse 2 to 4 times — you want the salsa to be chunky, not a smooth purée. Pour the pulsed salsa into a bowl, then stir in the 1 handful of fresh cilantro and the juice of 1 lime.