4 med. tomatoes
1/4 c. roasted red pepper, finely chopped
2 jalapenos, stemmed, seeded, finely chopped
1 lg. clove garlic, crushed
2 tbsp. chopped fresh cilantro
1 tsp. grated lime peel
1/2 tsp. salt
1 tbsp. fresh lime juice
1 tbsp. olive oil

Roast tomatoes. Place tomatoes on rack in broiler pan; broil four inches from heat source for 5 minutes. Turn, roast 5 minutes more. Cool for 10 minutes. Peel away charred skin, halve and core tomatoes, squeezing slightly. Remove seeds and liquid.

Chop tomatoes, place in medium bowl. Add chopped red pepper and jalapenos, garlic, cilantro (peel) zest, salt, lime juice and oil; mix well. Let stand one hour to allow flavors to blend. Or store, covered, in refrigerator. To serve, warm to room temperature. Serves 2.