1 medium jalapeno, halved and seeds and stem removed
3 medium garlic cloves, peeled
1 TBSP olive oil
salt & freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
1 TBSP fresh lime juice
1/2 tsp ground cumin
DIRECTIONS
Position the oven rack at the top then preheat the oven broiler.
Line a large baking sheet with parchment paper and set aside.
Place the tomatoes, onion, jalapeno, garlic cloves, olive oil, and 1/4 tsp salt into a large bowl then toss to coat.
Spread the contents of the bowl out onto the prepared baking sheet then place in the oven and broil until the tomatoes, onion, and jalapeno are well charred, 10 to 15 minutes.
Transfer everything from the baking sheet to a food processor and blend until well chopped, depending how chunky you like your salsa.
Transfer the salsa to a bowl then stir in the cilantro, lime juice, cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
Taste and season with additional salt & pepper, if needed.
Cover the bowl then refrigerate the salsa for at least 1 hour to allow the flavors to meld.
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