Classic roasted tomato salsa

Roast unpeeled garlic cloves and the jalapenos in a dry skillet over medium heat, turning now and then, about 15 minutes until completely soft inside, with some black spots.

Broil the tomatoes about four inches from a preheated broiler 5 to 6 minutes until blackened in spots and the skins burst.

Flip and broil another 5 to 6 minutes until completely soft.

When cool, peel the tomatoes and cut out any large core; peel the soft garlic.

Pound the stemmed chilies and the garlic to a fairly smooth paste in a molcajete.

Crush the tomatoes in to a coarse puree.

Rinse chopped white onion under cold water to take away its bite; add it with chopped cilantro, a spoonful of salt and a squeeze of lime, and stir.

Thin with a little water if too thick; taste. Packed in a jar it keeps in the refrigerator a couple of days.