Ingredients:

  • 2 lbs Roma tomatoes, halved lengthwise
  • 1 medium white onion, cut into thick wedges
  • 60g jalapeño peppers, stems removed
  • 4 cloves garlic, unpeeled
  • 1 tbsp neutral oil
  • 1/2 cup fresh cilantro, loosely packed
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin

Instructions:

  1. Preheat your broiler to high.
  2. Arrange the halved tomatoes (cut side up), onion wedges, jalapeños, and unpeeled garlic cloves on a sheet pan.
  3. Drizzle the vegetables with oil and a pinch of salt.
  4. Place under the broiler for 5–8 minutes until skins are blackened and blistered.
  5. Carefully flip the vegetables and broil for another 2–3 minutes until softened.
  6. Remove from oven and squeeze the roasted garlic cloves out of their skins directly into a food processor.
  7. Add the charred tomatoes, onions, jalapeños, and any pan juices, along with lime juice, salt, and ground cumin.
  8. Pulse the mixture 4–6 times until a chunky, rustic consistency is achieved.
  9. Stir in the chopped fresh cilantro by hand.