Categories: Appetizers
Ingredients
- 3 plum tomatoes, halved
- 3 garlic cloves, unpeeled
- 1 red or green jalapeno, halved
- 1 medium-size white onion, cut into 16 wedges
- 1 1/2 tbsp fresh lime juice
- 3/4 tsp kosher salt
- 1/3 cup chopped fresh cilantro
Directions
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Heat a 12-inch cast-iron skillet over medium heat for 5 minutes. Place tomatoes, cut side down, in skillet, spacing evenly; add garlic and jalapeno. Cook, turning occasionally, about 6 minutes or until slightly charred and softened. Transfer tomatoes and jalapenos to a blender. Peel garlic, and place in blender. Add onion wedges to skillet, and cook 5-6 minutes or until slightly charred and softened. Transfer onions to blender.
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Process veggies 30 to 40 seconds or to desired consistency. Add lime juice and salt to blender, and process until combined. Cool completely. Stir in cilantro. Serve at room temp, or refrigerate in an airtight container up to 3 days.