Ingredients:

  • 2 lbs cherry tomatoes
  • 2 medium jalapeños, halved and seeded
  • 1 medium white onion, cut into thick wedges
  • 4 cloves garlic, peeled and smashed
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1/2 cup fresh cilantro, loosely packed
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cherry tomatoes, onion wedges, jalapeños, and smashed garlic in olive oil and salt until evenly coated.
  3. Spread the vegetables in a single layer on the baking sheet to ensure maximum roasting.
  4. Roast for 15–20 minutes until tomato skins wrinkle and burst and onion edges turn deep golden brown.
  5. Optional: Finish under the broiler for 2–3 minutes until skins are slightly blackened for a fire-roasted effect.
  6. Transfer the roasted vegetables and all juices from the pan into a food processor.
  7. Pulse 5–7 times until the mixture reaches a chunky, rustic texture.
  8. Add the lime juice, lime zest, cumin, and fresh cilantro, then pulse 2–3 more times until incorporated.
  9. Taste and adjust salt as needed.