Ingredients:

  • 1.5 lb Roma Tomatoes, halved lengthwise
  • 1 medium White Onion, cut into thick wedges
  • 2 medium Jalapeño Peppers, stems removed, halved
  • 4 large Garlic Cloves, unpeeled
  • 2 tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, coarsely chopped
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Position the oven rack approximately 4-6 inches from the broiler element.
  2. Arrange the halved Roma tomatoes (cut side up), onion wedges, and halved jalapeños on a heavy-duty rimmed baking sheet. Nestle the unpeeled garlic cloves in the center.
  3. Broil on high for 5-8 minutes, watching closely until the skins blister and turn a deep, blackened mahogany.
  4. Using tongs, flip the vegetables and broil for an additional 3-5 minutes until the edges are charred and the tomatoes have softened.
  5. Remove the garlic cloves immediately once softened to prevent burning.
  6. Squeeze the roasted garlic out of its papery skin into a blender or food processor.
  7. Add the charred onions and jalapeños to the blender. Pulse 3-4 times until coarsely chopped.
  8. Add the fire roasted tomatoes and any juices remaining on the baking sheet. Pulse in short bursts until the salsa reaches a chunky, rustic consistency.
  9. Stir in the fresh lime juice, chopped cilantro, ground cumin, smoked paprika, sea salt, and black pepper.