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Ingredients:
- Eight (8) Roma tomatoes, whole
- Six (6) garlic cloves, with paper on
- One (1) medium yellow onion, quartered
- Three (3) jalapeno peppers, whole
- Two (2) tbsp olive oil
- Juice of one (1) small lime
- 1/2 bunch cilantro
- One (1) tsp salt
- 1/2 tsp cumin
- Place your washed tomatoes, garlic cloves (with paper on), quartered yellow onion and jalapenos on a wire rack with an oven pan below.
- Prep your grill, by placing your charcoal on one side so that you have a specific spot for direct and indirect heat. (We placed a mesquite chip in the coals for a little extra mesquite flavor).
- Place the wire rack (with all of your veggies on top) over your grills direct heat. (We use the wire rack to help avoid small veggies from dropping into your coals).
- Turn veggies individually until you reach a good char on all sides.
- Take the paper off your garlic cloves and core your tomatoes and jalapenos. If you don’t want a lot of heat, seed your jalapenos.
- Place the roasted veggies in a food processor, along with the juice of one lime, cilantro, salt and cumin.
- Add oil while pulsing and stop when desired texture is reached.
- Place in refrigerator and allow flavors to marry.
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