• Yield: 3 cups
  • Prep: 5 mins
  • Cook: 8 mins


6large plum tomatoes
1medium white onion, peeled and sliced in half
3large garlic cloves, unpeeled
2 to 4 serrano chiles, seeded, deveined and minced
1cup chopped cilantro
Juice of 1 lime
1/2teaspoon salt
1/4teaspoon freshly ground black pepper


  1. Place tomatoes, onion and garlic cloves in a dry cast-iron skillet or griddle pan over medium-high heat. Roast until all sides are charred, turning occasionally, 8 to 10 minutes.
  2. Remove tomatoes and onion; place in food processor. Peel garlic cloves; add to tomato mixture. Pulse until roughly chopped.
  3. Transfer to a bowl; add serrano chiles, cilantro, lime juice, salt and pepper.
  4. Refrigerate, covered, up to 2 weeks.

Recipe by Sandra Gutierrez.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 25
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 105mg
  • Potassium 250mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 3g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 25%
  • Calcium 2%
  • Iron 2%
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