Fire-Roasted Salsa

1     pound ripe tomatoes, quartered
1     small to medium onion, quartered
        ½ to 1  jalapeño, halved and seeded
2     large garlic cloves, peeled
3     tablespoons extra virgin olive oil
2     teaspoons kosher salt

Nutritional information per serving (¼ cup):

Calories 80 (75% from fat) • carb. 4g • pro. 1g • fat 7g sat. fat 1g • chol. 0mg • sod. 4mg • calc. 12mg • fiber 1g

1. Line a baking sheet with aluminum foil. Put all of the ingredients onto the prepared baking sheet and toss. Broil on High until completely charred, about 40 to 50 minutes. Remove from oven and cool.
2. When vegetables are cool to touch, add all ingredients to the large bowl of the food processor fitted with the large chopping blade. Pulse until desired consistency is achieved, about 8 to 10 times for chunky.
3. Taste and adjust seasoning as desired. Serve with tortilla chips or alongside grilled meats.