Ingredients:

  • 4 large Anaheim peppers (approx. 200g)
  • 2 medium Roma tomatoes (approx. 200g)
  • 1/4 small white onion (approx. 40g)
  • 2 whole garlic cloves (approx. 6g), unpeeled
  • 1 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Preheat your broiler to high.
  2. Toss the Anaheim peppers, Roma tomatoes, white onion, and unpeeled garlic in olive oil on a large rimmed baking sheet.
  3. Place the baking sheet under the broiler for 5–7 minutes per side until the pepper skins are blistered and mahogany-colored and the tomato skins are slightly blackened.
  4. Immediately transfer the hot peppers to a bowl and cover with a lid or plastic wrap for 10 minutes to steam.
  5. Peel the charred skins from the peppers and squeeze the softened garlic out of its papery husk.
  6. Place the roasted peppers, tomatoes, onion, and garlic into a food processor. Add the lime juice and salt.
  7. Pulse in short, 1-second bursts until the ingredients are combined but still maintain a chunky, rustic consistency.
  8. Stir in the fresh chopped cilantro by hand to preserve the herb flavor.