Salsa...finally

ALRIGHTY, sportsfans. I think I have it. After I blogged, I did some research and over a couple of days figured out some of the finer points of my salsa. Here's what I have...

3 tomatoes still on the vine in the store
1/2 small white onion, chopped
2 cloves garlic, chopped
1/2 pablano pepper
1 jalapeno pepper
1 lid full cilantro (larger bottle of McCormicks)
1/2 tsp cumin
1/2 lime

Start the broiler on the oven and place the rack as high as possible.
Slice tomatoes in half and place face down on cookie sheet. Add the peppers sliced longways and deveined and deseeded.
Broil about 3-5 minutes. You are looking for 2 things here - no burning and for the tomato skins to start splitting.
After you've removed the tray from the oven, pull the skin from the tomatoes and discard (the skin, not the tomatoes). Chop up the tomatoes and the peppers and add to the onion and garlic.
Add the spices and squeeze the lime over the top.
Refrigerate for at least an hour to allow the flavors to blend.