Nutrition per serving may change if servings are adjusted.
1 onion, peeled and cut into 8 wedges
2 fresh jalapeño chile peppers, halved and seeded (see Tip)
12 large cloves garlic, peeled
1 tablespoon olive oil
6 tomatoes, quartered and seeded
¼ cup snipped fresh cilantro
½ teaspoon finely shredded lime peel
2 tablespoons lime juice
½ teaspoon salt
Preheat oven to 450°F. In a 15x10x1-inch baking pan, arrange onion, chile peppers, and garlic cloves. Drizzle with olive oil; stir to coat. Roast for 15 to 20 minutes or until vegetables are lightly charred, stirring once. Remove from baking pan.
Add plum tomatoes to baking pan. Bake for 5 minutes. Let vegetables stand until cool enough to handle.
Chop roasted vegetables. In a medium bowl, combine chopped vegetables, cilantro, lime peel, lime juice and salt. Serve warm or chilled.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.