Categories: Dressing/Sauces

Ingredients

• 8 Roma tomatoes, halved
• 4 cloves garlic
• 1 small white onion, quartered
• 1 jalapeno, stemmed, halved and partially seeded
• 1 poblano pepper, stemmed and halved
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 limes, zested and juiced
• 1/2 cup fresh cilantro, chopped

Directions

1. Preheat the oven to 450 degrees F.

2. Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.

3. Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

Email to a friend | Print this recipe | Back