Method

Prep

• Line a baking sheet with foil and brush with oil
• Cut tomatoes into big chunks if not using cherry tomatoes
• Roughly chop onion
• Keep garlic unpeeled
• Slice jalapeños into thick rings
• Set oven rack as close as you can to the broiler (use a casserole dish to get it closer if necessary)

Cook

• Add cut veggies to a mixing bowl
• Toss with oil and salt
• Spread veggies onto the baking sheet
• Cook under your broiler for ~5 minutes
• Turn the sheet and continue broiling until the vegetables are charred (~5 minutes)
• Let the veggies cool, then remove the garlic from their skins
• Transfer the veggies and any juices to a blender, along with the lime juice and spices
• Blend until smooth
• Transfer the salsa to a bowl and cover it in contact with plastic wrap
• Refrigerate for at least 2 hours
• Taste and adjust seasoning (use a chip if eating with chips)