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© Meredith Corporation. All rights reserved. Used with permission.
(1 1/2 cups sauce)
Heat a large cast-iron skillet over medium-high heat until very hot. Cooking in small batches, char tomatoes, onion, garlic and jalapeño for 3 to 5 minutes or until evenly blistered, blackened in spots and beginning to soften. Transfer vegetables to a cutting board. Remove peel from garlic and stems (and seeds, if desired) from jalapeño. Cut tomatoes and onion into smaller pieces. Place vegetables in a food processor or blender. Cover and process or blend vegetables until smooth. Stir in lime juice and salt. Season to black pepper.