Step 1

Preheat broiler to high.

Step 2

Arrange the grape tomatoes (skin side up), garlic cloves (unpeeled), onion and jalapeño (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.

Step 3

Remove pan from the oven, and peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion and jalapeño to the bowl of a food processor or blender. Add in the remaining ingredients and purée the salsa until it’s smooth.

Step 4

Taste, and season with extra salt or lime juice, if needed. Serve immediately, or refrigerate in a sealed container for up to 1 week.