– 1 pound green, unripe tomatoes – Olive oil – Salt and pepper – 1 jalapeño, chopped – 2 garlic cloves, chopped – 1/2 cup finely chopped onion – 1/4 cup chopped cilantro – 1/2 teaspoon ground cumin – Juice of 1/2 lime
Slice the tomatoes in half lengthwise and place them in a baking dish.
Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. Remove the tomatoes from the oven and set aside to slightly cool.
Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.