Preheat your oven in grill mode. Lay the tomatoes, onions, jalapeno peppers and garlic cloves ons a baking tray and grill in the oven until blackened. You might need to take the garlic out a bit earlier as when they become to blackened they get bitter.If you dont have a oven with a grill you can alternative also use a cast iron pan, by grilling everything in batches.
6 Roma tomatoes
2 yellow onions
2 jalapeño peppers
3 garlic cloves
Let them cool down for at least 15 minutes before continuing. Dont throw away any of the juices.
Blend all ingredients
Add the roasted produce together with the lime juice, olive oil and ground cumin. Pulse the blender to keep chunks in your sauce (or if you want a smoother sauce just blend it longer).
1 lime
2 tablespoons olive oil
1/2 teaspoon ground cumin
salt
Taste, and season with extra salt or lime juice if needed.
Add and mix by hand the chopped cilantro in the sauce.
1 bunch coriander
Cool at least for an hour in the fridge before serving.
Recipe notes
Reduce the heat of the salsa
Deseed jalapenos if you want to reduce the heat.
Storing the salsa
Refrigerate in a sealed container for up to 3 days.