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
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Preheat the oven to 450 degrees F.
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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.
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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.