Salsa

Ingredients 

• 3–4 ripe Roma tomatoes

• 1 can whole or crushed tomatoes

• 1 jalapeño (stem and seeds removed for less heat)

• 1 onion, quartered

• 5 cloves garlic

• 1 bunch cilantro leaves, roughly chopped

• Juice of ½ lime

• Salt

Directions

1. In a heavy-bottomed large skillet, place the Roma tomatoes, jalapeño, onion, and garlic cloves. Cook on high heat without turning until the vegetables are charred on one side. Turn and repeat on the other side until completely charred.

2. Transfer the charred ingredients to a plate and let them cool completely.

3. Once cooled, add the charred vegetables to a food processor. Add the can of tomatoes, cilantro leaves, lime juice, and salt. Pulse until just combined—do not overblend.

4. Taste and adjust seasoning as needed.

5. Store in an airtight container in the refrigerator for up to 1 week.