Ingredients:

  • 1 lb (450g) Roma tomatoes, halved lengthwise
  • 1 large (200g) red bell pepper, seeded and quartered
  • 1 medium (110g) white onion, cut into thick wedges
  • 2 (10g) jalapeño peppers, stems removed
  • 3 cloves (9g) garlic, peeled
  • ¼ cup (15g) fresh cilantro, chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (6g) sea salt
  • ½ tsp (1g) ground cumin
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Preheat your broiler to high. Arrange the halved tomatoes (cut side up), red pepper quarters, onion wedges, jalapeños, and garlic cloves on a large rimmed baking sheet. Broil for 7–10 minutes, flipping the vegetables halfway through, until the skins are blistered and mahogany-colored.
  2. Transfer the charred vegetables and any accumulated juices from the pan into a blender or food processor. Add the salt, cumin, and black pepper. Pulse 5–7 times until combined but still retaining visible, small chunks of vegetable.
  3. Stir in the chopped cilantro and fresh lime juice by hand using a spatula to preserve the fresh color and citrus zing.