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Roasting the vegetables first is a superb way to make a deeply flavored salsa.

Martha Stewart Living, March 2013

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Credit: Jonathan Lovekin

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Yield:
Makes 3 cups
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Ingredients

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Directions

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  • Preheat oven to 450 degrees with rack in upper third. Put tomatoes, cut side up, on a rimmed baking sheet, along with onion, 2 jalapenos, and garlic. Drizzle with oil and roast until vegetables are blistered in places and wilting, 22 to 25 minutes. Remove from oven.

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  • Pulse remaining jalapeno in a food processor until finely chopped. Add roasted vegetables and any accumulated juices, along with cilantro, salt, lime juice, and broth. Pulse until smooth.

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