Thai Salsa Roja

Ingredients

• 1.5 pound Roma Tomatoes
• 1 White Onion
• 4 Large Garlic cloves
• 1-3 Jalapenos (I used 3 and it was hot, use less or remove seeds for a medium to mild salsa)
• 2 Tablespoon Lime juice
• 1 Tablespoon Fish Sauce
• 1/2 Bunch Cilantro
• Dash of salt if needed

Instructions

1. 1

   Place the Roma tomatoes whole, Garlic cloves, whole jalapenos, and white onion (halved), on a slotted grill pan.

2. 2

   Roast on the grill for about 20 minutes until the tomatoes and onion become soft. If you want to do this in the oven, place everything on a rimmed baking sheet and broil for a few minutes, until the tomatoes and jalapeno are blistered.

3. 3

   Add to a blender with lime juice, fish sauce, and cilantro. Blend until the desired consistency is reached and taste. I added a dash of salt to bring out more flavor.

4. 4

   Pour into jars and allow to cool before closing with lids and refrigerating. Airtight jars will keep the salsa refrigerated for about a week.