Salsa:
16 roma tomatoes
1 large white onion
6 jalapenos (can seed, if desired, but we don't)
5-6 cloves garlic (can use more or less, depending on your garlic tastes)
about 1/4 c. cilantro (could use more or less)
salt to taste
optional - 1-2 habaneros, 6-8 serranos, any combination. It all depends on your spice preference, really.
Peel onion, cut stems off of peppers and place on baking sheet along with tomatoes. Wrap a head of garlic in foil. Bake @ 325F for 30-45 mins, or until the tomato skins just start to pull apart (keep garlic in until softened). Let cool. Peel the tomatoes, squeeze out the garlic, and throw everything in a large food processor. Blend until finely chopped. Taste, add salt as desired. If using the habaneros, we add it to half of the salsa (it would be okay to add to the full batch but we have spicy and not so spicy food lovers here). Store in covered bowl in the fridge.
