Roasted Tomato Salsa

This will go with the lime fajitas that I am grilling up tonight

6 Roma tomatoes halved and seeded
½ white onion roughly chopped
3 cloves garlic roughly chopped
nub of fresh ginger roughly chopped
1 (or more) jalapeño peppers (remove seeds and ribbing for less heat)
1 lime zested and juiced
½ tsp soy sauce
½ tsp red wine vinegar
hand full of cilantro (coriander for you folks across the pond)
¼ tsp ancho chili powder
¼ tsp cumin powder
¼ tsp paprika (sweet)
salt and pepper to taste

Roast tomatoes in oven 400 degrees F. for 15 mins, peal skin off after they cooled slightly.

In a shallow pan, sauté onions and garlic in a little olive oil till soft, add the ginger about half way through.

Throw everything in food processor, pulse until happy with the chunkiness or lack there of.

Put in fridge to cool and let the flavors meld for 2 hours before serving

What would I do different next time, I think I will up the spices by double, at least the cumin and paprika and maybe a bit more of the vinegar as well