Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes 2 1/2 cups
© Martin Morrell

How to Make It

1    

Light a grill. Grill the tomatoes and jalapeño over high heat, turning, until charred, 4 minutes. Halve the jalapeño and discard the stem and seeds. Coarsely chop the tomatoes.

2    

Transfer the jalapeño and tomatoes to a food processor. Add the onion, garlic, parsley and cilantro and process until smooth. Season with salt and pepper and let stand for 10 minutes before serving.

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