Ingredients:

  • 6 medium Roma tomatoes, halved lengthwise
  • 1 medium white onion, cut into thick wedges
  • 3 cloves garlic, peeled and whole
  • 2 jalapeño peppers, stems removed
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the broiler to high. Arrange the halved Roma tomatoes cut-side up, onion wedges, garlic cloves, and jalapeños on a baking sheet.
  2. Place the tray under the broiler for 5–8 minutes until the skins blister and develop charred, blackened spots.
  3. Transfer the charred vegetables and any pan juices into a food processor. Pulse in short, 1-second bursts until the vegetables are broken down but still retain small chunks.
  4. Transfer the mixture to a bowl and stir in the lime juice, ground cumin, salt, and black pepper.
  5. Gently fold in the chopped cilantro and let the salsa sit for 10 minutes at room temperature to allow flavors to meld.