Fire Roasted Heirloom Salsa

Preheat a grill on high heat, and rub a grill basket generously with oil.

Cut half of the tomatoes into large pieces, and arrange them on a rimmed baking sheet. To the pan, also add the quartered red onion, bell pepper halves, and the jalapeno peppers. Toss together with the vegetable oil, 1 teaspoon kosher salt, and black pepper, until evenly coated. Arrange all of the veggies on the grill basket, and roast them, turning occasionally, until tender and beginning to char on the edges. Remove them from the grill, place them back on the baking sheet, and let cool slightly.

Once cool enough to handle, medium dice all of the roasted vegetables, and place in a large bowl. Note: for the jalapeno peppers, I removed the seeds and stems before dicing to cut back on the heat a bit. You can adjust this according to your preference. If you’d like your salsa very spicy, dice them as is, seeds and all.

Medium dice the remaining raw tomatoes, and add them to the bowl. Add the garlic, juice of one lime, and chopped cilantro. Stir to combine. Taste for seasoning, add in the remaining 1/2 teaspoon of kosher salt, if desired, and serve.

Note: You can make this salsa well ahead of time. It tastes great for days, and only gets better as the flavors have a chance to blend.