Ingredients:

  • 1 lb Roma tomatoes, halved lengthwise
  • 1 medium white onion, cut into thick wedges
  • 2 whole jalapeños, stems removed
  • 4 cloves garlic, peeled
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper

Instructions:

  1. Arrange the halved tomatoes (cut side up), onion wedges, jalapeños, and garlic cloves on a broiler pan. Place them under the oven broiler on high for 5–8 minutes until the skins are blackened and blistered.
  2. Remove the pan from the oven and let the vegetables sit for 2–3 minutes to allow juices to settle and prevent the blender from overheating.
  3. Transfer the charred vegetables and all pan juices into a blender. Add the lime juice, salt, cumin, pepper, and cilantro.
  4. Pulse 5–7 times until the mixture is integrated but still maintains small, visible chunks of vegetables.
  5. Taste the salsa and adjust with an additional squeeze of lime or a pinch of salt if needed.