Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6.00 | Jalapeno peppers -- seeded |
| 1.00 | And sliced |
| 12.00 | Cloves garlic |
| 12.00 | Tomatoes -- in wedges |
| 2.00 tablespoon | Olive oil |
| 1.00 tablespoon | Honey |
| 1.00 teaspoon | Ground cumin |
| 1.00 teaspoon | Salt |
| 8.00 | Scallion -- cut in 1 |
| 1.00 | Lengths |
| 2.00 cup | Cilantro -- coarsely |
| 1.00 | Chopped |
| ¼ cup | Lime juice |
| 4.00 | Limes -- zest only |
| 1.00 | Ground pepper |
Preheat the broiler. Place the jalapeno, garlic and four tomatoes on a baking sheet and broil until the garlic is tender and the tomatoes are slightly blackened. Place the broiled ingredients in a blender or food processor and puree slightly. Add the oil, honey, cumin, and salt and pulse until almost pureed. Add the scallion and process just until the scallion still has some texture. Transfer the puree to a bowl. Dice the remaining tomatoes and add to the salsa. Add the cilantro, lime juice and zest and season with pepper. Set aside for 3 to 4 hours, at room temperature before serving.