Ingredients
4tomatoes,vine-ripened, quartered
2small yellow onions,cut into wedges
6garlic cloves,peeled
3serrano chili peppers
¼cupvegetable oil
2tspsalt
1tspcumin
¼cupcilantro leaves
1tbsplime juice,fresh
Preparation
Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.
Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands.
Broil for 10 to 15 minutes, until softened and charred.
Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt and cumin and pulse until just slightly chunky. Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary.
Transfer to a bowl and serve warm, at room temperature, or slightly chilled. Enjoy!
