Ingredients:

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

Instructions:

  1. Move your oven rack to the top position, approximately 3-4 inches from the heat source.
  2. Place the halved Roma tomatoes (cut side up), onion wedges, jalapeños, and unpeeled garlic cloves on a baking sheet.
  3. Broil on high for 5–8 minutes until the skin of the tomatoes and peppers blister and turn mahogany-colored.
  4. Using tongs, flip the vegetables and broil for another 2–3 minutes until charred spots appear.
  5. Squeeze the roasted garlic out of its papery skin and discard the peel.
  6. Add the charred tomatoes, onions, jalapeños, and garlic into a blender.
  7. Add the fresh cilantro, lime juice, salt, and cumin to the blender.
  8. Pulse 5–7 times until the desired consistency is reached, ranging from chunky to smooth.