this is the perfect salsa to add to a spicy beef taco where you want that slightly charred flavour profile
What you need
6 Roma tomatoes
2 Fresno peppers
1 jalapeño pepper
1 white onion (cut in half)
1 bulb garlic
1/4 cup Coriander / cilantro
1 teaspoon Cumin
Salt to taste
Pepper to taste
What to do
Prepare grill for direct cooking over lump charcoal.
Wash and paper towel dry vegetables.
Place tomatoes, onions, peppers, garlic, and lime on hot grill.
Cook until outer skin chars turning often about 5-10 minutes total.
Cool on cutting board and roughly chop.
Add vegetables to a food processor along with cumin and several pinches of Salt and Pepper.
Pulse food processor until all ingredients are combined. Pour into a bowl and refrigerate for an hour.
Optional - Add finely chopped Coriander to salsa before serving.