Ingredients:

  • 1.5 lbs Roma tomatoes, halved lengthwise
  • 1 medium white onion, cut into thick wedges
  • 2 medium jalapeños, stems removed
  • 6 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1/2 cup fresh cilantro, roughly chopped
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to the broiler setting. Arrange the halved Roma tomatoes, onion wedges, jalapeños, and garlic cloves on a baking sheet.
  2. Drizzle the olive oil over the vegetables and toss gently to ensure a thin, even coating.
  3. Place the sheet on the top rack, roughly 6 inches from the heat source. Broil for 5–7 minutes until tomato skins blister and turn mahogany-colored and onion edges blacken.
  4. Flip the vegetables and broil for another 3–5 minutes until everything is softened and fragrant.
  5. Transfer the charred vegetables and any remaining oil from the pan into a blender.
  6. Add the fresh cilantro, lime juice, salt, and pepper.
  7. Pulse in short bursts for a chunky texture, or blend on high for a smooth, velvety consistency.