Roasted Salsa

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6 medium-sized, ripe tomatoes
1 clove garlic, crushed and peeled
1 to 2 fresh jalapenos or serrano chiles, roughly chopped
Sea salt to taste

1. Put the garlic, half of the chopped chiles, and a pinch of salt in a food processor and set aside—you'll run the blade after adding roasted tomatoes.
   
2. Roast tomatoes, turning and recovering the grill as needed, until nicely charred all over. 
   
3. Add them to the food processor and whiz until you have a smooth salsa.
   
4. Check for seasoning—add and process more chile pepper and salt if needed.