Pico de Gallo

Ingredients

• 3 tomatoes, cored and cut into wedges
• 5 cloves garlic, peeled, whole
• 1 fresh jalapeno pepper, stemmed, halved and seeded
• * Note be careful not to touch your eyes while working with hot peppers
• 3 Tablespoons vegetable oil
• 1 cup fresh cilantro, chopped
• 1/3 cup sweet onion, diced
• 1/3 cup lime juice
• 1/2 teaspoon granulated sugar
• 1 teaspoon salt

Directions

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