Directions
Position an oven rack in the top third of the oven and preheat to broil on high.
On a rimmed baking sheet, combine the quartered tomatoes, halved garlic, serrano peppers, and onion chunks.
Drizzle with oil and sprinkle with 1 teaspoon (5 ml / 0.2 fl oz) of sea salt.
Toss well to coat everything evenly, then spread into a single layer.
Broil on the top rack for about 10 minutes, or until the vegetables are softened and nicely charred in spots.
Carefully transfer the entire contents of the baking sheet, including any juices, to a food processor or high-powered blender.
Add the fresh cilantro, lime juice, ground cumin, and the remaining 1 teaspoon (5 ml / 0.2 fl oz) of sea salt.
Pulse the mixture until it reaches your desired consistency—mostly smooth but with a little bit of texture is ideal.
Taste and adjust with more lime juice or salt if needed.
Serve immediately or, for best results, chill for a few hours to let the flavors meld. Store any leftovers in an airtight container in the refrigerator for up to one week.
Let It Mingle: For the absolute best flavor, let the salsa chill in the refrigerator for at least an hour before serving. This allows all the smoky, spicy, and tangy notes to meld together perfectly.
Don't Waste the Juices: When transferring the roasted vegetables to the blender, be sure to scrape in all the delicious, concentrated juices from the bottom of the baking sheet. That's where a ton of flavor lives!
