Ingredients:

  • 1.5 lbs Roma tomatoes, halved
  • 3 Jalapeño peppers, stems removed
  • 1 medium White onion, cut into wedges
  • 4 cloves Garlic, peeled
  • 1/2 cup Fresh cilantro, chopped
  • 2 tbsp Fresh lime juice
  • 1 tsp Sea salt
  • 1/4 tsp Ground cumin

Instructions:

  1. Preheat your oven to 450°F (230°C) or set your broiler to high.
  2. Arrange the halved tomatoes (cut side up), jalapeños, onion wedges, and garlic cloves on a baking sheet.
  3. Roast for 10–15 minutes, turning once, until the tomato skins are blistered and mahogany-colored and the onions have charred edges.
  4. Transfer the roasted vegetables and any released juices from the pan into a food processor.
  5. Add the lime juice, salt, and cumin to the processor.
  6. Pulse in short bursts 5–7 times until the mixture is combined but still retains visible chunks of tomato.
  7. Fold in the chopped fresh cilantro by hand using a spoon to maintain herb brightness and texture.