Roast the vegetables

• Arrange the tomatoes, onion and jalapeños on a baking tray.
• Roast in the oven at 220 °C until softened and lightly charred.

Cool the vegetables

• Take the tray out of the oven and let the vegetables cool off.

Blend the salsa

• Blend the roasted vegetables to the desired texture.
• Add the lemon juice, pickled jalapeño brine, salt and pepper, and blend again.
• Add fresh cilantro here if you have it.

Rest and serve

• Let the salsa set before serving.