Phase 1 and Phase 3 | Makes about 1 1/2 cups
Prep time: 30 minutes | Total time: 45 minutes
1 or 2 whole jalapenos (or more, if you like it spicier)
3 garlic cloves, unpeeled
1 (15-ounce) can fire-roasted diced tomatoes, with their juices
1/2 cup loosely packed chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon sea salt, or to taste
- In a small, ungreased skillet, roast the whole jalapenos and garlic cloves over medium heat, turning them regularly, until they are soft and blotchy brown, about 10 minutes. Remove from the heat and let cool. When they are cool enough to handle, pull the stems of the peppers and peel the garlic.
- Place the peppers and garlic in a food processor and pulse until finely chopped. Add the tomatoes and their juices. Pulse a few times to make a coarse puree.
- Transfer the puree to a bowl. Stir in the cilantro and lime juice, and season with salt. Store covered in the refrigerator for up to 3 days.