Roasted Tomato Salsa

Prep time: 20 minutes

3 large ripe tomatoes, whole
1 medium red onion, peeled and chopped into quarters
4 large cloves of garlic, peeled whole
Handful of cilantro, stems mostly removed, coarsely chopped
Juice of 1 lime
½ teaspoon kosher salt

Fill a large bowl with cold water and ice, put to the side. Place tomatoes, onion, and garlic cloves in a large dry skillet over medium-high heat. Roast vegetables until slightly charred on all sides (approximately 10 minutes). Remove vegetables from heat and place in cold water bath. Let chill for one minute then finely dice all vegetables. Combine diced vegetables, lime juice, cilantro and salt in a bowl. Cover and refrigerate until use. Serve with blue corn tortilla chips.