Ingredients:

  • 1.5 lbs Roma tomatoes, halved lengthwise
  • 1 medium white onion, cut into thick wedges
  • 3 medium jalapeño peppers, stems removed
  • 4 large garlic cloves, peeled
  • 1 tbsp vegetable oil
  • 1/2 cup fresh cilantro, loosely packed, chopped
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp kosher salt
  • 2 tbsp water

Instructions:

  1. Preheat your broiler to high. Toss the halved tomatoes, onion wedges, jalapeños, and garlic cloves in vegetable oil on the baking sheet. Place the tray under the broiler for 5-7 minutes until the tomato skins blister and turn mahogany-black in spots and the onions become translucent with charred edges.
  2. Transfer the roasted vegetables and any juices from the pan into the blender. Add the salt and lime juice. Pulse the blender in short bursts until the mixture is integrated but still retains small, visible chunks of tomato.
  3. Add the fresh chopped cilantro. Pulse 2-3 more times just to incorporate the greens. Taste and add an extra pinch of salt or a drop more lime if needed for balance.