Ingredients:

  • 6 medium Roma tomatoes, halved lengthwise
  • 1 medium white onion, cut into thick wedges
  • 2 medium jalapeño peppers, stems removed
  • 4 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, loosely packed
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil

Instructions:

  1. Preheat your oven broiler to high and line a baking sheet with aluminum foil.
  2. Arrange the halved tomatoes (cut side up), onion wedges, jalapeños, and unpeeled garlic cloves on the sheet.
  3. Lightly brush the vegetables with olive oil to encourage a sear and prevent sticking.
  4. Place the tray under the broiler and roast for 5–8 minutes. Flip the jalapeños and onions halfway through to ensure an even char.
  5. Remove the garlic first if it softens quickly to prevent it from burning and becoming bitter.
  6. Squeeze the roasted garlic out of its skin and discard the peel.
  7. Add the charred tomatoes, onions, jalapeños, and garlic into the blender.
  8. Add the lime juice, salt, cumin, and fresh cilantro.
  9. Pulse the blender in 1-second bursts until the ingredients are combined but still retain a chunky, rustic consistency.