Ingredients:

  • 4 large Roma tomatoes (680g)
  • 1/2 medium white onion (85g)
  • 3 cloves garlic (15g)
  • 2 jalapeño peppers (56g)
  • 1/4 cup fresh cilantro (15g)
  • 1 tbsp fresh lime juice (15ml)
  • 1 tsp kosher salt (6g)

Instructions:

  1. Place the tomatoes, onion chunks, garlic cloves, and jalapeños in a dry cast iron skillet over medium-high heat. Use tongs to turn them occasionally for 8–12 minutes until the tomato skins are blistered and blackened spots appear on the onions and peppers.
  2. Transfer the charred vegetables into a food processor and use the pulse button in short 1-second bursts until the mixture is integrated but still retains small, distinct chunks.
  3. Pour the pulsed mixture into a bowl and stir in the chopped cilantro, lime juice, and salt by hand to preserve the bright color and fresh flavor profile.