16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)
2-3 yellow onions
20-25 jalepeno peppers (remove caps) remove seeds to reduce heat
8-10 cloves of garlic
1-2 Tbsp salt
1-2 bunches cilantro
Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.
Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them.
Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches).
Stir it all together and eat with abandon.
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