3 large ripe tomatoes
2 jalapenos (or pepper of choice, depending on your heat tolerance)
2 cloves garlic, unpeeled
1 small white onion
1/2 bunch fresh cilantro (about 1/3 cup loosely packed)
1 tablespoon apple cider vinegar
salt

1. Put tomatoes on a baking sheet and place 4-6 inches under hot broiler in the oven. Roast, turning evenly, until blistered and thoroughly blackened all around. Set aside to cool. Once cooled, peel over a bowl to keep all juices. discard burnt skin, but don't worry about any you can't peel off.

2. While tomatoes are cooling, toast peppers and unpeeled garlic on an ungreased hot skillet or griddle. Turn or shake until blistered and blackened in spots, and garlic is soft, between 5 and 15 minutes. Once cool to the touch, remove and discard stems and peel garlic cloves. Do not peel burnt peppers.

3. In a mortar and pestle or food processor, pulverize garlic and peppers with a pinch of salt to make a thick paste.

4. One at a time, add tomatoes and collected juices, and grind or puree until the texture is a rough puree.

5. Finely chop onion and rinse under running water in a colander. Shake to remove excess water and add to salsa.

6. Add vinegar and a generous pinch of salt and combine well. Refrigerate, covered, for 2 hours before serving. Just before serving, throw in cilantro and stir again to combine.