12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
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
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.
