Fire-Roasted Tomato Salsa

My friend originally told me about this recipe. She said that her husband took it to work for a salsa competition and he won for best salsa. I made this and it was pretty good. I'm still searching for a better salsa, but this will do for now. I'm pretty picky about my salsas.

Fire-Roasted Tomato Salsa

Makes 1 1/2 cups

Ingredients:

1 to 2 fresh jalapeño chiles
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, preferably fire roasted
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice
Salt

My addition:
Onion, chopped finely, to taste
Ground pepper, to taste
Extra cilantro

1.    Roast the chiles and garlic.   In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic.  Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop.  Peel the skin off the garlic.  Scoop into a food processor and pulse until quite finely chopped.
2.    Finish the salsa.   Add the tomatoes with their juice.  Re-cover and pulse until you have a coarse puree.  Scrape into a serving dish.  Stir in the cilantro and lime juice.  Taste and season with salt, usually about 1/2  teaspoon.  You’re ready to serve.

I got this recipe from rickbayless.com