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1. Preheat broiler. In a large bowl, combine tomatoes, onion, garlic, and chile pepper; toss with just enough of the oil to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly.
2. Broil 5 to 6 inches from heat for 8 minutes. Turn vegetables. Broil for 6 to 8 minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes.
3. Transfer roasted vegetables and their cooking juices to a food processor; pulse until coarsely chopped. Add cilantro, lime juice, and sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill.