Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds roma tomatoes
  • 2 jalapenos (stems removed)
  • ½ white onion (cut into quarters)
  • ½ cup fresh cilantro (packed (both leaves and stems are okay))
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 ½ teaspoons salt

Instruction

  • Preheat the oven broiler to high. Move one rack in your oven 4-6 inches below the heat source. 
  • Place the tomatoes, jalapenos and onion on a foil-lined baking sheet.
  • Place under the broiler for 2-3 minutes, or until the skins of the tomatoes and peppers are black and bubbling.
  • Remove from the oven, flip the tomatoes, jalapenos and onion and cook under the broiler for an additional 2-3 minutes, or until the skins of the tomatoes and peppers are black and bubbling.
  • Remove from the oven and immediately place the whole tomatoes, jalapenos and onion in a blender or food processor with the cilantro, lime juice and salt.
  • Pulse the blender or food processor 10-15 times. I don’t recommend actually turning the blender on low or the salsa might turn out too thin. The level of chunkiness you’re going for will depend on how many times you pulse the salsa in the blender.
  • Eat the salsa immediately warm, or place in the refrigerator to chill for 30-60 minutes.