Roasted Tomato Salsa

Makes: 2 1/2 quarts

1   lb Roma tomatoes
8      garlic cloves, peeled
2      jalapeno peppers, stemmed and seeded, if desired
1/2    yellow onion, peeled
1/2 c  water
1   ts salt
       freshly ground black pepper

Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray.
Broil, turning frequently, until well charred, 15 minutes. Set aside to cool.

Transfer the roasted ingredients to a food processor fitted with the metal blade.
Puree with the water until smooth.

Season with the salt and pepper and serve.