Ingredients:

  • 4 large Roma tomatoes (approx. 1 lb / 450g), halved lengthwise
  • 3 serrano peppers (approx. 2 oz / 55g), stems removed
  • 3 cloves garlic (approx. 0.3 oz / 9g), peeled
  • 1/2 medium white onion (approx. 3 oz / 85g), cut into thick wedges
  • 1/4 cup (15g) fresh cilantro, roughly chopped
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (6g) kosher salt

Instructions:

  1. Preheat your broiler to high. Place the halved tomatoes cut side down, serrano peppers, onion wedges, and garlic cloves on a sheet pan. Roast for 5–8 minutes until the tomato skins blister and turn a deep mahogany-colored char and the garlic is soft.
  2. Transfer the roasted vegetables and any juices from the pan into a blender. Add the salt and lime juice. Pulse in short bursts 3–5 times until the mixture is integrated but still retains a coarse, chunky texture.
  3. Stir in the chopped fresh cilantro by hand. Taste and adjust acidity and salt as needed.