Ingredients:

  • 1.5 lbs Roma tomatoes, halved lengthwise
  • 1 medium white onion, cut into thick wedges
  • 4 whole garlic cloves, peeled
  • 2 medium jalapeño peppers, stems removed
  • 1 tbsp olive oil
  • 1/2 cup fresh cilantro, roughly chopped
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/2 tsp ground cumin

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the halved Roma tomatoes (cut side up), onion wedges, garlic cloves, and jalapeños on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast for 20–25 minutes until the tomato skins are blistered and mahogany-colored and the onions have charred edges.
  2. Remove the tray from the oven and let the vegetables rest for 5–10 minutes to prevent the salsa from becoming too thin.
  3. Transfer the roasted vegetables and any juices from the pan into the food processor. Add the lime juice, salt, and cumin. Pulse 5–7 times until combined but still chunky.
  4. Fold in the fresh cilantro by hand with a spoon for the best texture.