- 12 roma (plum) tomatoes (I used 8 early girls, because that's what I had)
- 2 cloves garlic, unpeeled (I forgot these and later added garlic powder. Darn...)
- 1 small onion, quartered (Per suggestion from a site user, I used a red onion)
- 1 jalapeno chile pepper (I seeded this- we don't like hot)
- 1 1/2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 3 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro (I used less- I'm not a big fan of cilantro)
- Preheat the broiler.
- In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
- Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
I also added two godfather banana peppers (the long red ones) to the mix.
Ready for broiling...
Prepped using my salsa maker
This makes life a bit easier