fire roasted habanero salsa

1-2 dozen ripe Roma tomatoes
about 6 good sized habanero peppers
1 bunch cilantro
1 medium onion
1 lime
3 cloves of garlic chopped
1/2 tsp. salt (or more to taste)
1/2 tsp fresh ground pepper (or more to taste)

Wash all produce and start bbq
grill tomatoes & peppers until tomatoes char & split & slight charring on peppers
remove and put into glass or ceramic bowl and cool overnight in fridge.

In food processor add  peeled and 1/4'ed onion and garlic and pulse until roughly chopped. Add some tomatoes and pulse until chopped. Finish when you have added all the tomatoes & juice from the bowl.Sometimes I have to do all of this in batches due to volume and transfer into a large ceramic or glass bowl. Add entire bunch of cilantro stems & all into processor and pulse until chopped, add juice of entire lime and start by adding 2 habanero with stems removed and pulse until all is mixed and add salt & pepper to taste. You can always add more habaneros but cant remove them once you have added them. You can also remove the seeds & pith (membrane) of the pepper to give more flavor with less heat.

Again sometimes the onion is really fresh and brings it's own heat. Sometimes the peppers are SO hot you can only add 2 and other times 5 or more. Sometimes the tomatoes are flavorless. Then add a can of fire roasted tomatoes and pulse until combined. You can also do this in case you have added too much hanaberos.

I have been lucky to find the jars at World Market and sometimes Dollar tree. Since it does not have preservatives keep refrigerated.