I make this on the regular and it’s great!
1/2 white onion, chopped
4 garlic cloves, sliced
2 tbs olive oil
4-5 large plum tomatoes, halved
Lawry’s Garlic Salt or Sazon Seasoning
1 Serrano pepper or 2 jalapeño peppers, halved and seeded
3 tbs lime juice
1 tbs (or more) chopped chipotles in adobo
1/3 c chopped cilantro
1 tbs lime juice
Cook onion, garlic and oil in skillet over medium heat until translucent. Remove from heat and add to blender to cool.
Sprinkle the cut sides of the tomatoes with seasoning salt and place cut side down in the skillet, along with the jalapeños. Cover the skillet and grill the tomatoes over high heat until charred but still holding their shape.
Blend the onion, garlic, tomatoes, chipotles, jalapeños and 3 tbs lime juice until smooth. Add the cilantro and season with salt, pepper and lime juice; pulse to combine. If it’s too thick, add some water to reach desired consistency. Store in the refrigerator in a mason jar.
