Ingredients:

  • 4-6 habanero peppers, stems removed (approx. 55g)
  • 3 Roma tomatoes, halved (approx. 225g)
  • 1/2 white onion, cut into thick wedges (approx. 115g)
  • 4 garlic cloves, peeled (approx. 15g)
  • 1 tbsp vegetable oil
  • 1/4 cup fresh lime juice
  • 1 tbsp distilled white vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp sea salt
  • 1/2 tsp cumin

Instructions:

  1. Preheat your broiler to high. Toss the halved tomatoes, onion wedges, garlic cloves, and whole habaneros in the vegetable oil and spread them on a baking sheet or skillet.
  2. Broil for 5–8 minutes, flipping once, until the skins are blistered and mahogany-colored and the garlic is soft and golden.
  3. Transfer the roasted vegetables and any released juices into a blender. Add the lime juice, white vinegar, salt, and cumin.
  4. Pulse on low for 10 seconds, then increase to high for 30 seconds until the texture is velvety.
  5. Switch to a low pulse setting, add the fresh cilantro, and blend for only 5 seconds until finely integrated.