Roasted Tomato Salsa

2 jalapeno chilies, washed and dried ( I used 1 )
2 cloves garlic (whole and unpeeled) ( I used minced garlic out of a jar )
1/2 cup white onion, finely diced
1 (15 ounce) can fire-roasted tomatoes (no substitute!) ( I used both this and fresh tomatoes quartered, that I roasted about 15 minutes in the broiler, along with the chilies, onion, and garlic
1/3 cup chopped cilantro
1 lime, juiced
2 teaspoons honey
1/4 tsp salt
1 tsp. cumin


Heat a small pan over medium heat. Lay the jalapenos and garlic on pan and dry-roast until black in spots (about 15 minutes).While the chilies and garlic are roasting, scoop the onion into a strainer and rinse under cold water. Pull the stems off the chilies and cut open to remove most of the seeds (the more seeds the spicier it will be - I left a few to give it a little heat) and peel the skins of the garlic cloves. Scoop into a food processor and pulse until finely chopped. Add the can of tomatoes (including juice) and pulse again until you've reached a semi-chunky consistency. Add onions and cilantro and pulse a couple of times (not too much).Pour into a bowl and stir in lime juice and honey. Season with kosher salt and pepper. Best served right away with tortilla chips.