1 Oso Sweet onion, peeled and quartered
6 ripe plum tomatoes, whole
1 red, yellow or orange bell pepper, peeled, seeded and quartered
2 poblano or pasilla chiles, peeled, seeded and quarterd
1 jalapeño chile, peeled, seeded and halved (optional)
4 cloves garlic
1 tablespoon vegetable oil
1/4 cup chopped cilantro
1/2 cup fresh squeezed lime juice
1 tablespoon kosher salt

Preheat the oven to 425°. Rub onion, tomatoes, bell pepper, poblano and (optional) jalapeño peppers and garlic with oil. Arrange on a single layer in a metal baking pan. Roast 25 minutes, shaking once or twice, so the vegetables cook evenly and brown well.

For the best chunky texture, prepare the salsa by grinding the roasted vegetables in a meat grinder. Otherwise use a food processor, preferably with the grating attachment, or chop by hand. Combine lime juice and salt and toss with the salsa. Stir in cilantro. Cover tightly and reserve, refrigerated, up to one week.

Serve with chips or as a topping for grilled chicken or hamburger, skirt or flank steak, tuna or salmon.