• 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.


Get every new post delivered to your Inbox.

Join 302 other followers