• 4 or 5 big Roma tomatoes, seeded
• 1 small red onion
• 2 to 5 cloves garlic
• 1 poblano chile (hot), 2 or 3 medium jalapeño chiles (hotter), or 2 or 3 habenero chiles (hottest)
• Small bunch of fresh cilantro, chopped
• 1 shot (1-1/4 ounces) of a nice peppery tequila (like Hornitos)
• Juice of one lime

Peel and quarter the onion, split and seed the chiles, and separate the garlic cloves.

Toss the tomatoes, onion, chiles with the olive oil, salt, and pepper.

Place tomatoes, onion, chiles, and garlic on a roasting pan and roast for 15 to 20 minutes or until tender.

Remove to food processor and add fresh cilantro. Allow the heat from the vegetables to cook the cilantro. Pulse to desired consistency.

Refrigerate before serving to allow the flavors to mingle. Just before serving, finish by stirring in the tequila and lime juice.