Fire-Roasted Salsa

From Cuisine Lite magazine:

2 lb tomatoes, cored (I use roma tomatoes)
1/2 red onion, peeled
3 cloves garlic, wrapped in foil
1 jalapeno
1/2 cup fresh cilantro
2 tbsp fresh lime juice
1/2 tsp kosher salt
1/2 tsp sugar

1. Preheat grill to medium. Brush grill grate with oil

2. Grill tomatoes, onion, garlic packet, and jalapeno, covered, until the tomatoes begin to char - 5 minutes. Flip and grill 5 minutes more.

3. Remove vegetables from the grill. When vegetables are cool enough to handle, peel skin from tomatoes, chop onion and jalapeno, and peel skin from garlic.

4. Pulse chopped vegetables, cilantro, lime juice, salt, and sugar in a food processor until salsa is chunky.

Makes about 3 1/2 cups.