Charred Poblano Salsa

Preheat oven broiler with a rack 3 inches away from the broiler. Spray a rimmed sheet pan with non-stick cooking spray; set aside. Place tomatoes and poblano peppers, cut side down, on the sheet pan; add onion rounds and garlic cloves. Put pan into the oven on the top rack. Broil for 10-15 minutes until everything starts to char, especially the poblano peppers.

Remove sheet tray from oven and allow ingredients to cool for 10-15 minutes. Peel and discard the charred skin from the poblano peppers, but leave the charred tomato skins on. Place everything into a food processor or blender and blend to your desired consistency. Add salt and optional fresh chopped cilantro to taste. Refrigerate for up to a week.

Notes:
– Makes 1 quart.
– Roma tomatoes are perfect for this salsa because of their low water content. If you want to use more common tomato varieties, remove their seeds and juicy bits before roasting.