Ingredients
– 2 pounds Roma tomatoes, halved lengthwise
– 6 unpeeled garlic cloves
– 1 chipotle chile in adobo sauce
– 1 large white onion, peeled and cut into half-inch rounds
– 1 large jalapeño, cored and halved
– 1 large handful fresh cilantro
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon ground cumin
Instructions
1-Gathering and Prepping Your Ingredients: First, preheat your broiler to high and get your veggies ready. Arrange the tomatoes (skin side up), garlic cloves, onion, and jalapeño (skin side up) evenly on a large baking sheet. This setup ensures everything gets that nice blister and char for maximum taste.
2-Broiling and Roasting: Broil for 6-8 minutes until the tomatoes and jalapeños are blistered and blackened. Once done, remove from the oven and peel off the garlic skins before transferring all the roasted vegetables to a food processor or blender.
3-Blending and Seasoning: You can let them cool for a bit if you want, or blend right away while warm. Add the remaining ingredients like the cilantro, lime juice, salt, and cumin, then blend until smooth. Taste it and tweak the salt or lime juice as needed for your perfect balance.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Use in-season ripe tomatoes for the best flavor.
🌶 Adjust heat by adding jalapeño seeds or additional peppers.
❄️ Let roasted vegetables cool before blending for fresher cilantro flavor or blend warm for immediate use.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Sauce
- Method: Broiling, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving