Roasted tomato-habanero salsa (Yucatan style)

Slice the onion and lay the pieces on a baking sheet with the tomatoes and the habanero.

Broil with the rack at the highest position, about four inches below the heat, about 6 minutes; turn them over and broil about 6 minutes more, until the skins blacken and separate.

Pull off the charred tomato skins, or leave them on; let everything cool.

Chop the roasted habanero a little and put it in the food processor so no big chunks remain.

Add the whole roasted tomatoes and the juice from the baking sheet; pulse to a salsa consistency, a little chunky but pureed. Juicy round tomatoes need no added water.

Cut the cooled roasted onion rounds in half and chop across the rings; add to the salsa.

Bunch up a little handful of cilantro and slice it crosswise, stems and all.

Season with a little salt and stir in the cilantro.