I’ve adapted this recipe from Cooking Light.
- 6 plum tomatoes
- 3 large garlic cloves, unpeeled
- 2 jalapeno peppers
- 1/2 red onion, cut in two
- 1/2 cup chopped cilantro
- juice of 1 lime
- 1/4 tsp salt
Preheat broiler; line a rimmed baking sheet with foil and place the tomatoes (one of my plum tomatoes went bad so I substituted a regular tomato), garlic, peppers and onion on it.
Broil for 8 minutes; turn all the vegetables over and broil another 8 minutes. Let cool.
Peel the peppers and garlic; process to a paste in a mini-processor (or a large food processor, if you like) and transfer to a bowl.
Cut the onions into smaller pieces, and use the processor to chop into small pieces; transfer to the bowl.
Peel the tomatoes, add them to the bowl,
and use a potato masher to smash the tomatoes into coarse pieces (watch out for spurting juice).
Stir in cilantro, lime juice and salt. Serve with tortilla chips.