Roasted Mexican Tomato Onion Salsa

Roast tomatoes over heat and peel the skin.Chop and deseed.Set aside.Heat 2 tsp oil in a nonstick pan.Add minced garlic,roughly chopped onion,cubed capsicum and green chillies or jalapeño. Pan roast them.

Grind all coarsely.Add cilantro and pulse once.Heat 1 tsp oil and transfer the puree to the pan.Sprinkle salt,pinch of sugar,black pepper and lemon juice and give it a toss.Cool and refrigerate or serve warm with tortilla chips,nachos,tacos or any other Mexican dish.