Roasted tomato salsa crushed in a molcajete

Roast the tomatoes, sliced onion, unpeeled garlic and jalapeno under the broiler, rack about four inches below the element, about six minutes; flip and roast the other side, watching that the garlic and chile do not finish early.

Cool, then peel the garlic, chile and, optionally, the tomatoes.

Crush the garlic and roasted jalapeno with a bit of salt in the molcajete to a full paste.

Crush each tomato by hand as it goes in so it does not squirt, then work it against the side of the mortar with the pestle, not pounding, until coarse with some texture left.

Cut the roasted onion into fairly small pieces and stir in.

Taste and add salt until it is right. Keeps several days refrigerated; canning needs a pressure canner because it lacks acid.