Ingredients:

  • 1 lb Roma tomatoes, halved lengthwise
  • 60g habanero peppers, stems removed
  • 1 medium white onion, cut into thick wedges
  • 4 cloves garlic, skin-on
  • 2 tbsp neutral oil
  • 1/2 cup fresh cilantro, roughly chopped
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp sugar

Instructions:

  1. Preheat your broiler to high.
  2. Arrange the halved tomatoes, habanero peppers, onion wedges, and skin-on garlic cloves on a rimmed sheet pan.
  3. Drizzle the vegetables with neutral oil and a pinch of salt.
  4. Place under the broiler for 5–8 minutes, watching closely until the tomato skins are blistered and blackened in spots and the peppers have a charred, mahogany-colored sheen.
  5. Remove from oven; let the garlic cool slightly, then squeeze the softened cloves out of their skins.
  6. Transfer the roasted vegetables and the squeezed garlic into a food processor.
  7. Add the lime juice, sea salt, black pepper, and sugar.
  8. Pulse the mixture 5–7 times until combined but still possessing small chunks of vegetables; avoid continuous blending.
  9. Transfer the mixture to a glass bowl and fold in the chopped fresh cilantro by hand.