Roasted Tomato Salsa

I make salsas year round. I made this one with the chili from yesterday. It was delicious with a mound of crunch tortilla chips…

• 6 roma tomatoes, cut in half and seeds removed
• 1 medium yellow onion, peeled, cut in half
• 4 garlic cloves, peeled
• 1 tablespoon extra virgin olive oil
• Sprinkle of salt
• ½ cup cilantro, chopped
• Juice of small lemon
• 1-2 teaspoons salt
• 1 teaspoon ancho chili powder

Preheat oven on a low broil.

Line a cookie sheet with aluminum foil. Place the tomatoes and onions cut side down. Add the garlic. Drizzle the olive oil and sprinkle the salt. Broil for 10 to 20 minutes (depending on strength of broiler) till the veggies are soft and char on them. Take out and let cool. Place in a blender with the cilantro. Blend till smooth. Transfer to a serving bowl. Add the lemon juice, salt and ancho chili powder. Mix well and check for seasonings. Serve with tortilla chips.