Roasted Tomato Salsa - Salsa Quemada

This is our favorite salsa in the world!  When tomatoes are in season, you'll always find a large bowl of this in our fridge - for salsa & chips, to dress tacos, or eat with black beans.  Thank you, Mama Calla, for making this for us! 

5 large roma or red tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
juice of 1/2 lime (to taste)
2 cloves garlic, minced (optional)
1/4 cup minced white onion
1 teaspoon salt, or to taste
1 bunch cilantro, finely chopped

Make sure your kitchen is well ventilated. Place the whole tomatoes inside a packet of aluminum foil and seal it at the top so you have a little foil package.  Place over a medium flame - you'll need a gas stove for this, or you could use your grill.  Dry-roast them until the tomatoes feel soft to the touch when you push on them through the foil packet.  About 10 minutes or longer.  You'll hear the foil crackling and the smell of the charred tomato skin.  This is what you want! 

Place the tomatoes and all the other ingredients in a food processor and pulse just a few times - be careful not to over-process or you will end up with soup!  You want some chunks!  Taste for seasoning. The salsa will keep, refrigerated, for several days.