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
- 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.
- Roast tomatoes, turning and recovering the grill as needed, until nicely charred all over.
- Add them to the food processor and whiz until you have a smooth salsa.
- Check for seasoning—add and process more chile pepper and salt if needed.