Salsa roja (roasted red salsa) 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma) 2-3 yellow onions 20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce of peppers, or scrape the seeds out of them 8-10 cloves of garlic 1-2 Tbsp salt 1-2 bunches cilantro 1. Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic 2. Roast at 375 till the onions look nice and translucent (see bottom left of the next picture), tomatoes look soft, and peppers are getting a nice char on them 3. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches) 4. Stir it all together and eat with abandon. Trust me.