Ingredients:

  • 4 large Roma tomatoes, halved lengthwise (450g)
  • 1 medium white onion, peeled and quartered (150g)
  • 2 medium jalapeño peppers, stemmed (60g)
  • 3 large garlic cloves, peeled (15g)
  • 1 tbsp vegetable oil (15ml)
  • 1/2 cup fresh cilantro, chopped (20g)
  • 2 tbsp fresh lime juice (30ml)
  • 1 tsp sea salt (6g)
  • 1/2 tsp ground cumin (2g)

Instructions:

  1. Lightly brush the halved tomatoes, quartered onion, and jalapeños with vegetable oil. Place the garlic cloves on a small piece of foil to prevent them from falling through the grill grates.
  2. Preheat the grill to medium-high. Place the vegetables cut-side down on the hot grates and grill for 5–8 minutes until skins are blistered and blackened in spots. Flip the vegetables and the garlic foil pack and grill for another 3–5 minutes until softened.
  3. Transfer the charred vegetables to a food processor. Pulse in short bursts to maintain a chunky texture, avoiding a complete puree.
  4. Stir in the lime juice, salt, cumin, and fresh cilantro by hand or with a final quick pulse to preserve the brightness of the herbs.