Roasted Chile Salsa

Step 1

Heat broiler to high and place rack in top position.

Step 2

Squeeze the tomato halves, reserving the juice and seeds.

Step 3

Set aside 2 of the tomatoes and 1 of the jalapeños. Toss the remaining jalapeños, tomatoes, garlic, ancho chiles, onion and red bell pepper in a large bowl with the tablespoon of oil, then spread in a shallow roasting pan or sheet pan with a lip. and toss the rest of the produce in a large bowl with the tablespoon of oil then spread in a shallow roasting pan or sheet pan with a lip.

Step 4

Broil for 20 minutes, stirring often for even browning.

Step 5

Move the roasted vegetables to the work bowl of a food processor and add the reserved tomatoes, jalapeño, lime juice, kosher salt, and chili powder. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato juice.

Step 6

Stir in cilantro, parsley, or scallions and refrigerate 2 hours before serving.