Adapted from the Roasted Tomato Salsa I recipe from allrecipes.com.
My version had the following alterations:
- 2 jalapenos instead of 1. Seeded only 1, left the seeds in the other for a slight spicy kick.
- 1/3 cup instead of 1/4 cup chopped cilantro
- 4 cloves of Red Russian garlic instead of 2 cloves of regular garlic
- About 16 homegrown (from relatives) small vine tomatoes, which did make for a runnier salsa mixture but I strained out some of the liquid before adding the lime juice, cumin and cilantro