Preheat the oven to 500 degrees F (260 degrees C) and line a baking sheet with parchment paper.
Vine-Ripened Tomatoes (2)
Red Bell Pepper (1)
Green Bell Pepper (1)
Habanero Pepper (1)
Yellow Onion (1)
in half, place on the baking sheet, and drizzle with
Olive Oil (1 tsp)
Place baking sheet in the oven and roast for 15-20 minutes, until slightly charred.
Allow the vegetables to cool to room temperature for about 10-15 minutes, then add to a blender or food processor with
Garlic (2 cloves)
Fresh Cilantro (1/4 cup)
Salt (to taste)
Ground Black Pepper (to taste)
Pulse a few times until salsa has reached the desired consistency, pulseless for chunky salsa, and more for smoother salsa. Enjoy!