Quick answer: Spread a chopped onion, 5 garlic cloves, 4 seeded jalapeños and 8 halved plum tomatoes in a heavy pan, drizzle with olive oil and broil about 8 minutes until the tomatoes char. Cool, then blend with 2 diced long green chiles, lime juice, cumin, cilantro and a cup of water until slightly chunky. Season with salt and pepper.
1 large onion, peeled and coarsely chopped
5 cloves garlic, peeled and cut in half
4 jalapeno peppers, seeded and diced (use rubber gloves when handling hot peppers)
8 plum tomatoes, cored and cut in half
2 tablespoons olive oil
2 long green chiles, seeded and diced
1/4 cup fresh lime juice
2 teaspoons ground cumin
1 small bunch fresh cilantro, finely chopped
1 cup water
Salt and pepper, to taste
In a large, heavy heatproof pan, spread the onion, garlic, jalapenos, and tomatoes. Drizzle olive oil over all. Place pan under the broiler and cook until tomatoes are charred, about 8 minutes. Remove and cool to room temperature.
Place mixture in a blender or food processor. Add lime juice, cumin, cilantro and water. Process until well combined and slightly chunky, but not completely liquified. Season to taste with salt and pepper.
Frequently asked questions
How do you fire-roast the vegetables without a grill?
Under the broiler: spread them in a heavy pan, drizzle with olive oil and broil about 8 minutes until the tomatoes are charred.
Should the salsa be smooth?
No. Process it until well combined and slightly chunky, not completely liquefied.
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