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Ingredients
8 roma tomatoes
2 poblanos, whole
2 jalapeños, whole
1/2 white onion, roughly sliced
1 bunch fresh cilantro
4 garlic cloves
juice of 1 lime
4 tsp ground cumin
2 tsp kosher salt
1/2 tsp black pepper
Instructions
Heat oven on broil. Place tomatoes, poblanos, jalapeños, and onion onto a baking sheet lined with foil (not parchment paper). Broil in oven for 15 minutes or until the vegetables have a nice char on them. Remove from oven and flip peppers over to char the other side for another 10 minutes. Remove from the oven and set aside while you get your food processor set up.
Add all of the vegetables to the food processor. Top with fresh cilantro, garlic, lime juice, cumin, salt, and pepper. Pulse for a few seconds until the mixture loosens. Continue to process to the consistency you like. Pour into a container and let cool before storing in the fridge.
Notes
- If you cool the roasted ingredients overnight in the refrigerator before processing, it will give you a better result. The salsa has a chunkier consistency and a bigger bite of heat! But, who wants to fucking wait another day to eat this?
- Prep Time: 10 minutes
- Cook Time: 25 minutes