Roasted Tomato Salsa

5 large roma tomatoes, whole, not cored or cut in any way

1 serrano chile or jalapeno

2 cloves garlic, skin-on

1/4 C white onion, minced

1 t salt, or to taste

1/2 bunch cilantro

Put a piece of aluminum foil  in a heavy saute pan (preferably cast iron) and set it over medium high heat.

Place the whole tomatoes, chile, 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, the tomatoes may take 10 minutes or longer to cook.

Peel the garlic and stem the chile.

Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro.

Pulse until salsa is smooth and adjust for seasoning.