4 roma tomatoes
1/4 of an onion (white or red or yellow)
3 cloves or garlic, unpeeled
1 serrano or jalapeño pepper
1 lime, halved
green onions (optional)
cilantro (optional)
salt, pepper, sugar or honey to taste
- Core the tomatoes and cut into halves or quarters.
- Cover a baking sheet with foil and place the tomatoes flat face down, followed by the onions, pepper, and garlic cloves in their peels.
- Turn the oven to broil (high) and place the baking sheet directly underneath it on the top rack. Watch for when the veggies begin to char, roughly 5-10 minutes, depending on your broiler.
- Once they start to char, flip them over and let go for another 5-10 minutes until the other side starts to char, too*.
- Once everything is nicely charred, remove from the oven put into a blender -- removing the garlic from inside their peels.
- Add the juice of half a lime, some green onions if available, salt and pepper.
- Blend until as smooth or as chunky as you like**.
- Add more salt and pepper to taste.
Notes:
* The tomato will start to release some of its juices and that’s ok. Watch out for the garlic — if it starts to smell like it might burn just take it out sooner than the rest of the stuff, or keep it on the less hot parts of the baking sheet.
** Take a taste, and adjust with lime if it needs more acidity, or add honey/sugar if it’s too acidic to balance it back out.