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Mexican | |
| 8 Roma tomatoes, halved 4 cloves garlic 1 small white onion, quartered 1 jalapeno, stemmed, halved and partially seeded 1 poblano pepper, stemmed and halved 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 limes, zested and juiced 1/2 cup fresh cilantro, chopped | |
| Preheat the oven to 450 degrees F. Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes. Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas. | |
Unrated | |
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