Roasted Jalapeño Pico De Gallo

Instructions

1. 1
   Char the jalapeños directly over a flame or under a broiler until blistered and blackened all over.
2. 2
   Transfer to a bowl, cover, and let steam for 5–10 minutes.
3. 3
   Peel off the charred skin, remove the stems and seeds, and finely dice the flesh.
4. 4
   Toss the tomatoes, onion, and garlic with the canola oil.
5. 5
   Spread on a sheet tray and roast at 93°C (200°F) for 1 hour, until the tomatoes have softened and darkened slightly.
6. 6
   Let cool to room temperature, then roughly chop everything together on a cutting board, keeping the texture chunky.
7. 7
   Combine the roasted tomato mixture with the charred jalapeños.
8. 8
   Stir in the fresh cilantro.
9. 9
   Taste and season with salt.