Categories: Mexican

Ingredients

• 1 1/2 lbs. Roma tomatoes, halved
• 1 large yellow onion, quartered
• 1 large poblano pepper
• 1 jalapeno pepper
• 2 tbsp. olive oil
• 1 garlic clove, mashed into a paste
• 1/4 cup coarsely chopped fresh cilantro
• 2 tbsp. fresh lime juice, or more to taste
• 1/2 tsp salt

Directions

1. Preheat the oven to 500. Line a large baking sheet with parchment paper.

2. Place the tomatoes, onion quarters, and peppers on the baking sheet and drizzle with the oil. Using your hands, toss and rub the vegetables, making sure they are evenly coated with the oil. Roast on the upper rack of the oven until the skins are blistered and charred in places, 20-25 minutes. Turn the vegetables over and continue to cook until blistered and charred in places on the other side, 15-20 minutes longer. Remove from the oven and set aside to cool to room temp.

3. Remove the skins and stems from the peppers and discard. Remove the skins from the tomatoes. Transfer the peppers, tomatoes, onion pieces, and the remaining ingredients to a food processor. Pulse until everything is blended but you still have a slightly chunky texture. Taste and adjust the seasoning if necessary. Set aside at room temp until ready to serve or refrigerate in an airtight container for up to 1 week (return to room temp before serving).

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