Gallery

© Martin Morrell

Recipe Summary

total:
20 mins
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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