Roasted Tomato Salsa

0 Preheat the oven to 475°F.
1 Place the [wprm-ingredient text="2 ½ lbs. tomatoes" uid="0"], [wprm-ingredient text="½ cup chopped red onion" uid="1"], [wprm-ingredient text="2 serrano peppers," uid="2"] [wprm-ingredient text="2 garlic cloves" uid="3"] and [wprm-ingredient text="½ large jalapeño pepper" uid="4"] on a rimmed sheet pan. Season with [wprm-ingredient text="1 teaspoon kosher salt" uid="5"], and drizzle with [wprm-ingredient text="1 tablespoon olive oil" uid="7"]. 
7 Roast for 15 minutes in the preheated oven.
2 Turn up the heat and broil for another 5 minutes, or until the tomatoes and other ingredients have blackened bits.
3 Let the ingredients cool for a bit once they come out of the oven.
4 Transfer the tomatoes and other veggies to the food processor. Make sure to pour in the pan juices, too. Blitz until combined. You may make this a smoother salsa or a chunky one. If you're making it chunky, blitz the peppers, onions and garlic cloves before adding the tomatoes.
5 Add [wprm-ingredient text="1 tablespoon freshly squeezed lime juice" uid="6"], and blend a little more.
6 Serve chilled with corn tortilla chips.