Ingredients:

  • 1 lb Roma tomatoes, halved lengthwise
  • 2 medium jalapeño peppers, stems removed
  • 1 medium white onion, cut into 8 wedges
  • 4 cloves garlic, peeled and whole
  • 1 tbsp olive oil
  • 1/4 cup fresh cilantro, coarsely chopped
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin

Instructions:

  1. Preheat your broiler to high and move the oven rack to the top position (about 3-5 inches from the heat element).
  2. Toss the halved tomatoes, jalapeños, onion wedges, and garlic cloves in olive oil on a rimmed baking sheet.
  3. Place under the broiler for 5–8 minutes until tomato skins are blackened and blistered and the onions have charred, mahogany-colored edges.
  4. Remove the tray from the oven and let the vegetables sit for 5 minutes to allow residual heat to soften the garlic.
  5. Transfer the roasted vegetables and any pan juices into a food processor.
  6. Add the salt and ground cumin.
  7. Pulse 5–7 times until the vegetables are broken down but still maintain a slightly chunky, textured consistency.
  8. Stir in the fresh cilantro and lime juice by hand.