Directions

1. Preheat oven at 475 degrees.  Line a large baking sheet with foil. 
2. Toss 2 pints cherry tomatoes, 1 garlic clove, ½ cup onion (sliced) and 3 jalapeno peppers (seeded and cut in half) with 1 tablespoon of olive oil.
3. Spread onto baking sheet and roast until softened with some brown spots.
4. After they cool slightly, use a food processor to create a chunky puree. 
5. Stir in 1 tsp kosher salt, the juice of one lime and ¼ cup chopped cilantro.
6. Excellent eaten immediately and freezes well.