Roasted Tomato and Poblano Salsa

This can be delightfully mild, or if you enjoy heat, add 2 jalapenos to the tray when you roast the veggies. We use this as a warm sauce for burritos, or cold as a wonderful salsa.

• 2 pounds tomatoes, stems removed

• 2-3 medium onions, cut in half

• 1 head garlic, cloves peeled

• 3 poblano peppers, stem, core, and seeds removed

• 2 jalapenos, stem and core removed (optional)

• 1 small fennel bulb, chopped in large chunks, core removed (also optional, but so yummy)

• 1 bunch cilantro, finely chopped

• salt

Put the tomatoes, onions, garlic, poblanos, optional jalapenos, optional fennel, and some salt in a deep baking pan. Roast at 400 degrees until everything is soft. Remove from the oven, let cool a bit, and then blend in a blender or food processor, or with a hand immersion blender. Stir in the finely chopped cilantro, and add salt as needed.