What You'll Need
5 medium roma tomatoes
1/4 large white onion, peeled and cut into slices
1 clove of garlic, peeled and smashed
1 jalapeno, deseeded (or leave seeds to add a spicy kick)
1/4 cup of cilantro, chopped (about 1/4 bunch)
1 teaspoon of salt
1 teaspoon of black pepper
1/2 teaspoon cumin powder
Lime wedges for serving
NOTE: What? No lime? Adding lime now will affect the flavors of your salsa, causing it to grow bitter the longer it sits. Best to serve your salsa with wedges of fresh lime that you can squeeze into your bowl right before you dig in.
Preheat broiler to high.
Arrange the tomatoes (skin side up), onion, garlic cloves, and jalapeño (skin side up) in an even layer on a large baking sheet.
Broil for 10-15 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.
Transfer the roasted veggies and remaining ingredients (cilantro, salt, pepper, cumin) to the bowl of a food processor or blender. Puree for one minute or until smooth.
Taste, and season with extra salt or pepper if needed.
Serve with lime wedges alongside Authentic Mexican Carne Asada and Homemade Masa x Wheat Tortillas. (Can be store in a sealed container for up to 3 days.)