Ingredients:

  • 5 lbs Roma Tomatoes (about 6 medium)
  • 1/2 medium White Onion, roughly chopped
  • 1-2 Jalapeño Peppers
  • 3 large Garlic Cloves (skin on)
  • 1/2 cup packed Fresh Cilantro
  • 2 Tablespoons Fresh Lime Juice
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Dried Mexican Oregano
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/4 cup Water (optional, for thinning)

Instructions:

  1. Preheat broiler or set oven to 450°F (230°C). Toss tomatoes, onion chunks, unpeeled garlic cloves, and jalapeños with a light coating of neutral oil on a baking sheet.
  2. Broil or roast until skins are blistered, blackened in spots, and vegetables have softened—about 15–20 minutes. Rotate halfway through for even cooking.
  3. Remove stems from peppers. Once cool enough to handle, peel the skins off the garlic cloves. You may optionally remove tomato skins for a smoother texture.
  4. In a dry small skillet over medium heat, gently toast the cumin and oregano for 30 seconds until fragrant. Immediately transfer to a small bowl to stop cooking.
  5. Place the charred vegetables, toasted spices, salt, and lime juice into a food processor or blender.
  6. Pulse 5–8 times. The goal is a broken-down but still chunky texture; avoid making it completely smooth.
  7. Add the fresh cilantro and pulse 2–3 more times, just enough to incorporate it throughout the mixture.
  8. Taste for seasoning. If the salsa is too thick, add water 1 tablespoon at a time while pulsing until the desired pourable consistency is reached.
  9. Transfer to an airtight container and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to fully meld.