- 4 vine-ripened tomatoes, quartered
- 2 small yellow onions, cut into wedges
- 6 garlic cloves, peeled
- 3 Serrano chili peppers, stemmed (use less for a milder salsa)
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1/4 cup cilantro leaves
- 1 tablespoon fresh lime juice, from one lime, plus more if needed
- Preheat the BBQ to high (HHH on a Weber gas grill).
- Place the tomatoes, onions, garlic, whole Serrano chile peppers and vegetable oil in a bowl and toss with your hands. Place all the vegetables on a BBQ grill pan and place on the BBQ. Grill until softened and charred, 10-15 minutes.
- Transfer the vegetables and juices to a food processor fitted with the metal blade. (If you are concerned about the spice level, add only one Serrano pepper at this point. You can always blend in the others to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the Serrano peppers, now’s the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors.
- Transfer to bowl and serve warm, at room temperature or slightly chilled with lots of chips.
Note: This recipe is not meant for canning.