4 medium tomatoes
2 large jalapenos
2 medium yellow onions, peeled and quartered
1/2 head of garlic
juice of 1 large lemon
handful of cilantro
Arrange the tomatoes, 1 1/2 of the jalapenos (reserve 1/2 of one), onions, and garlic on a sheet pan. Pour a little olive oil over the onions and garlic. Broil in the oven until everything has blackened at the edges and become fairly tender -- the tomatoes will have split their skins. Remove from the oven and set aside until cool enough to handle. Remove the seeds from the uncooked half of the jalapeno and roughly chop.
When everything has cooled, de-stem the jalapenos. If you want a milder salsa, remove some or all of the seeds, keeping in mind that fewer seeds equates to a less spicy dish. Add everything to the bowl of your food processor and pulse until everything is well-blended. Add lemon juice, cilantro, salt, and pepper to taste. This recipe produces more than two cups of salsa -- enough to enjoy some with chips, and to reserve 1 1/2 cups for arroz con pollo.