Courtesy of: Amor y Tacos
By: Deborah Schneider
5 large Roma tomatoes
1 serrano or jalapeno chile
4 garlic cloves with skin on
¼ cup white onion, roughly chopped
1 teaspoon of salt, more to taste
½ bunch of cilantro
Place a piece of foil in a preferably cast-iron skillet and set it over medium high heat. Place the whole tomatoes, chili and garlic cloves in the pan and dry roast them on all sides until well charred and soft. The garlic and chiles will be done quickly, but the tomatoes may take up to 10 minutes or longer.
Peel the garlic and stem the chili. Place tomatoes, garlic and chili in a food processor with the rest of the ingredients. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days.