Fresh Salsa

Broil or roast all the vegetables, turning to ensure even cooking.

The onions will need to be taken out earlier, they should be soft and starting to brown, not burned.

The pepper and jalapeno are done when the skin is charred and the tomatoes should come out of their skins.

Let cool for a few minutes, until cool enough to handle.

Peel the peppers and tomatoes and remove seeds from peppers.

Place all vegetables in a food processor with cilantro.

Blend to desired consistency, then stir in salt and lime juice to taste.

Chill before serving.

These quantities can all be adjusted to your individual taste, which is what makes homemade salsa so awesome!