Ingredients
- 1 serrano pepper
- 6 Roma tomatoes
- 1/2 medium white onion
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 3 tablespoons fresh cilantro chopped
Instructions
- Toast the serrano pepper in a dry cast-iron skillet over medium heat until it starts to blister. Set aside.
- In the same skillet, add whole Roma tomatoes and onion. Roast until charred and soft, turning occasionally.
- Combine the toasted serrano, roasted tomatoes and onion, garlic, lime juice, olive oil, and salt in a blender. Blend until smooth.
- Add chopped cilantro to the blender and pulse briefly to mix. Adjust seasoning with salt if needed.
