Roasted tomato salsa (salsa huevona)

Lay jalapenos, tomatoes and a quartered onion on the perforated grill pan over the hot grill.

Close the lid; about every minute turn everything until all of it is blackened and charred.

Put the chilies and four garlic cloves in the food processor and chop coarsely.

Add the tomatoes, charred skin peeled off or left on, and pulse to a coarse puree; scrape into a bowl.

Season with salt; chop the charred onions separately by hand, peeling off any loose skin, and stir them in.