Roasted Cherry Tomato Salsa

• 1 pound cherry tomatoes, (heaping pint)
• ½ cup onion, chopped
• 1-2 hot peppers, poblano, jalapeno, etc.
• Olive oil to grease pan

Roast/broil above until blistered/tender. Blend roasted contents with:

• ¼ tsp cumin
• 1/8 tsp oregano
• salt and pepper to taste
• fresh herb of choice (cilantro, basil, parsley, etc.), optional

Serve warm or chilled.