Smokey grilled salsa

6 Roma tomatoes
2 jalapenos
1 habanero
4 or 5 large cloves garlic
1 white onion
Handful of cilantro
1.5 tsp kosher salt more or less to taste
Juice from 1/2 to 1 lime depending on taste
8 oz water

Grill vegetables and garlic over hardwood lump charcoal until charred to your preference. I added too chunks of oak to the edge of the charcoal to add the smokiness.

Add half the Romas, and all the rest of the vegetables to a food processor. Depending on the consistency you like your salsa, add up to 8 oz water and process. Add second half of the Romas and process to desired consistency.

Add lime juice and salt to taste. Give a quick pulse.

Eat it.

Tips.

1. Depending on your grate, large cloves of garlic shouldn't fall through. An alternative here might be to cut the top and bottom off a whole head of garlic to roast it, and save the unused roasted garlic for something else.

2. I experimented with cutting the vegetables and not before putting on the grill. My preference turned out to be whole, especially for the onion since the moisture within the onion cooks it better without drying out.

3. The vegetables could probably use a thin brush of EVOO, but I didn't miss it.

4. Experiment with your peppers. For my heat tolerance, I settled on 2 seeded jalapenos and relied on the habanero for most of the heat. If you seed your peppers, it's gonna be easier to do that before they go on the grill.

5. While it's good straight out of the food processor, I thought it tasted the best after sitting over night in the fridge to mellow a bit.