2 1/2 pounds Roma tomatoes
3 fresh jalepenos
1 medium head garlic
1 teaspoon salt
2 medium white onions, finely chopped
2/3 cup lightly packed cilantro, snipped
4 teaspoons cider vinegar

Heat oven to ?°F. Core tomatoes. Place in one side of 15x10 inch baking pan. Halve peppers. Remove stems and seeds. Place cut sides down on other side of baking sheet. Peel away dry papery skin from garlic. Cut off about 1/4 inch of pointed top portion, leaving bulb intact but exposing individual cloves. Add to pan. Roast, uncovered, 25 minutes till tomatoes are soft and pepper skins are charred. Cool.
Remove tomato skins. Press garlic pulp from cloves with fingers. Place in food processor or blender. Add peppers and salt to garlic. Cover and pulse till coarsely chopped. Add half the tomatoes and pulse till coarsely chopped. Transfer to large bowl. Add remaining tomatoes and pulse till coarsely chopped. Stir into bowl. Stir in onions, cilantro and vinegar. Cover and chill several hours to blend flavors.
Nicole's Note
I will be pureeing this salsa, including the onions. Not a fan of the chunky stuff. Not sure about roasting temperature.