Roasted Tomato Salsa

4-6 roasted tomato halves or 2 cups roasted cherry tomatoes
4 jalapeno peppers or any other variety
1/4 cup sweet onion
6-8 sprigs cilantro, chopped
salt to taste
juice of 1/2 lime or a tsp. of vinegar
1/8 tsp. granulated sugar

Place the peppers and onion in a large preheated skillet
over medium heat. Cook until the peppers are blistered
and slightly blackened, and the onion is browned. Add the
peppers and onion to a blender or food processor with the
roasted tomatoes to chop. You can leave chunky or process

more for a finer sauce-like salsa. Place the mixture in a bowl
and stir in the cilantro, salt, sugar and lime juice. Allow it to
set and the flavors to blend for about 30 minutes then serve.

Note: If you know you are making the roasted tomatoes for
salsa you can roast the onion and peppers along with them!
It cuts out that extra step, and it's delicious.