Ingredients
Units
Scale
- 1 1/2 lbs small, ripe tomatoes {like cherry tomatoes}
- 1 whole jalapeño
- 1 medium white onion
- 4 large garlic cloves
- 2/3 cup fresh cilantro
- 2 Tbsp fresh lime juice
- 1 tsp salt
- 1-3 tsp honey
Instructions
- Place the tomatoes, jalapeno (whole, but stem removed), onion (chopped into 1" wedges), and garlic cloves on an aluminum foil-lined baking sheet.
- Broil on high for 5 minutes before checking for black spots. The turn the garlic, which will likely blacken first, and broil for another 2 before removing ONLY the garlic.
- Continue roasting everything else, turning over once or twice if needed, until you see substantial charring. The tomatoes should explode and wilt, and everything will get a few black spots.
- Remove from the oven and let cool for 10 minutes before proceeding.
- Place everything, and all remaining ingredients, into your food processor and pulse to your desired consistency. Taste, and add more salt or honey if needed.
- Store in an airtight container in the refrigerator.
Notes
If you need a milder salsa, take the seeds and pith out of the jalapeno!