Ingredients:

  • 1 lb Fresh Roma Tomatoes
  • 3 Fresh Serrano peppers, stems removed
  • 2 Large Garlic Cloves, peeled
  • 1/2 Medium White Onion, roughly chopped
  • 1 tbsp Neutral Oil
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Ground Cumin
  • 1/4 cup Fresh Cilantro, finely chopped
  • 1 tbsp Freshly Squeezed Lime Juice

Instructions:

  1. Place 1 lb Fresh Roma Tomatoes, 3 Fresh Serrano peppers, 2 Large Garlic Cloves, and 1/2 Medium White Onion in a dry skillet over medium high heat. Note: No oil yet! We want dry heat to char the skins.
  2. Turn the vegetables every few minutes until the tomato skins are blackened and splitting. This should take about 8-10 minutes.
  3. Transfer the charred vegetables (including the garlic and onion) into your blender.
  4. Add 1 tsp Fine Sea Salt and 1/2 tsp Ground Cumin to the blender. Pulse until the mixture is combined but still has some body. Don't over process unless you want a pureed soup texture.
  5. Wipe out your skillet and add 1 tbsp Neutral Oil. Heat until the oil shimmers and barely begins to smoke.
  6. Carefully pour the blended tomato mixture back into the hot oil. Note: Stand back! It will hiss and pop — this is the fry that builds the flavor.
  7. Reduce heat to medium and cook for 5 minutes until the color darkens to a deep, rich red.
  8. Remove from heat and stir in 1/4 cup Fresh Cilantro and 1 tbsp Freshly Squeezed Lime Juice.