Ingredients
2 large tomatoes (1 1/2 pounds)
1 medium white onion, halved
3 jalapenos
3 garlic cloves, unpeeled
3 tablespoons fresh lime juice (from 2 limes)
Coarse salt and ground pepper
1/4 cup chopped fresh cilantro
Preparation
Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.
For green salsa, use 1 1/2 pounds tomatillos in place of tomatoes and omit the lime juice.
