Roasted Salsa with Jalapeno & Cilantro

Preheat oven to 450ºF. In a large pyrex pan, add roma tomatoes, poblano pepper, jalapeno pepper, and cloves of garlic. Drizzle tomatoes, peppers, and garlic with olive oil. Season with salt and pepper.

Roast for 45–50 minutes. Let cool for 10 minutes.

In a food processor, add cilantro, red onion, lime, cooled tomatoes, peppers, and garlic cloves. Puree on high for 20–30 seconds, or until desired consistency has been reached. Season to taste with salt and pepper.

Place in the refrigerator for 1 hour, or until cooled. Serve with tortilla chips, and enjoy!