Skip to content


  • 6 roma tomatoes
  • 6 garlic cloves
  • 5 jalapeño peppers
  • 1 dried ancho or chipotle chile (rehydrated)
  • 1 white onion
  • 1 bunch of cilantro
  • 1 lime (juice and zest)
  • 1-2 tablespoons of olive oil (for roasting)
  • 1 tablespoon 0f apple cider vinegar
  • Salt to taste


  1. Drizzle with olive oil and roast all but two of the tomatoes and garlic cloves (in their skin), ½ the white onion (roughly chopped), and 3 of the jalapeños (remove the stems) at 400 degrees Fahrenheit for 25 minutes.
  2. Place the oven on broil and roast for 5-7 more minutes, turning the peppers and onions occasionally. (NOTE: Your goal is to get a decent char on the peppers and onions.)
  3. Let everything cool down, and then place the roasted and and remaining non-roasted ingredients into a blender.
  4. Pulse/chop the blender contents into desired consistency.
  5. Remove contents from the blender into a serving dish and serve.
Back To Top