Ingredients

• 12 romas (plum) tomatoes
• 1 small onion , quartered
• 2 cloves garlic , unpeeled
• 1 jalapeño
• 1.5 tablespoons olive oil
• 0.25 cups chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 0.25 teaspoons salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatoes, onion, garlic, and jalapeño in a medium baking dish; drizzle with olive oil.
3. 3 Broil, checking often, until the vegetables are charred, about 5 to 10 minutes. Remove vegetables from heat. Remove and discard tomato cores, jalapeño stem, and garlic skins.
4. 4 Transfer charred vegetables into a blender or food processor; process until coarsely chopped. Transfer into a medium bowl; stir in cilantro, lime juice, cumin, and salt.

Nutrition per serving