Ingredients
Scale
- ½ white onion, peeled
- 1 poblano pepper
- 1 jalapeno pepper
- 2 pints cherry tomatoes
- 1 garlic clove
- ½ cup cilantro
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1 teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
Instructions
- Heat a large pan (cast iron is great) over high heat. Slice the onion in half (so you have two quarters) and place in the pan along with the poblano and jalapeno peppers. Cook over high heat, turning occasionally, until everything is charred with a few black spots all over. Remove and let cool.
- Add tomatoes to pan, and char until they all blister and some begin to burst. This should only take a few minutes. Remove and let cool.
- Add onion and peppers to a food processor, along with the garlic clove. Pulse until everything is pretty finely chopped. Add tomatoes, cilantro, and spices and pulse a few times until you reach the consistency you like. Stir in the honey and lime juice by hand.
- Let sit for a few minutes, and then taste. Add more salt, lime juice or cilantro if desired.