Ingredients:

  • 6 medium Roma tomatoes (approx. 1.5 lbs)
  • 1 large white onion (approx. 300g), cut into thick wedges
  • 3 fresh jalapeños, stems removed
  • 4 cloves garlic, unpeeled
  • 1 cup fresh cilantro, leaves and tender stems
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon granulated sugar

Instructions:

  1. Set your oven broiler to high and line a large rimmed baking sheet with aluminum foil.
  2. Arrange halved tomatoes (cut side down), onion wedges, jalapeños, and unpeeled garlic cloves on the tray. Broil for 8–10 minutes until tomato skins are blackened and charred.
  3. Remove the tray from the oven. Place hot garlic cloves into a small bowl and cover to steam for 2 minutes, then slip them out of their skins.
  4. Transfer the charred vegetables (including tomato skins), peeled garlic, cilantro, lime juice, salt, cumin, and sugar into a food processor or blender.
  5. Pulse the mixture in short bursts until the desired chunky consistency is reached, avoiding over-processing.