This pico de gallo recipe combines the flavors of roasted vegetables, garlic and spices.
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Preheat your oven to 500 degrees F.
In a large bowl mix together tomatoes, garlic, and chilies, tossing with oil gently to coat.
Transfer mixture to a baking sheet and spread into one layer.
Broil for 7-8 minutes, on the middle top rack (about 6 inches from top)
Remove and turn vegetables over with tongs or flipper.
Broil for another 7-8 minutes.
Remove from oven and let cool for 10 minutes.
Transfer veggies to a food processor and chop only once or twice so they remain coarse and chunky.
Transfer to a bowl and mix in cilantro, onion, lime juice and sugar.
Season with salt.
This can be kept covered in the fridge for 3-4 days.