Ingredients:

  • 4 large Roma tomatoes, halved (approx. 1 lb / 450g)
  • 2 medium jalapeños, stems removed (approx. 2 oz / 60g)
  • 1/2 medium white onion, cut into thick wedges (approx. 3 oz / 85g)
  • 3 cloves garlic, unpeeled (approx. 0.5 oz / 15g)
  • 1/4 cup fresh cilantro, chopped (approx. 10g)
  • 1 tbsp lime juice (15ml)
  • 1 tsp white vinegar (5ml)
  • 1 tsp kosher salt (6g)
  • 1/4 tsp cracked black pepper (1g)

Instructions:

  1. Arrange the halved tomatoes, jalapeños, onion wedges, and unpeeled garlic cloves on a baking sheet.
  2. Place under the broiler on high for 5–8 minutes until tomato skins are blistered and blackened and onions are mahogany-colored.
  3. Carefully squeeze the roasted garlic out of its papery skins and discard the skins.
  4. Transfer the charred vegetables and any pan juices into a blender. Add lime juice, white vinegar, salt, and black pepper.
  5. Use short pulses to combine the ingredients while maintaining a chunky, rustic texture.
  6. Fold in the chopped cilantro by hand with a spoon to maintain the bright color.
  7. Pour the salsa into a glass bowl and let it sit at room temperature for 15 minutes to allow flavors to marry.