Ingredients:

  • 1 lb (450g) green tomatoes, quartered
  • 1 medium (150g) white onion, quartered
  • 2 jalapeños (40g), halved lengthwise
  • 4 cloves (12g) garlic, peeled
  • 1/2 cup (15g) fresh cilantro, roughly chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) ground cumin
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Preheat your oven to broil (high). Line a baking sheet with foil and arrange the quartered green tomatoes, onions, halved jalapeños, and garlic cloves. Place the tray on the top rack, about 3-4 inches from the heat source. Roast for 12-15 minutes, turning once, until the vegetables are blistered and the onion edges are charred black.
  2. Remove the tray from the oven and let the vegetables rest for 10 minutes to allow internal steam to settle and flavors to stabilize.
  3. Transfer the roasted vegetables and any accumulated pan juices into a blender. Add the cilantro, lime juice, salt, cumin, and pepper. Pulse in short 2-second bursts until the mixture reaches your preferred consistency, leaving some small chunks for a rustic feel.