Servings: 2 1/2 cups
Heat a cast iron skillet over medium high heat. Add the onions, peppers, and garlic. Cook them until charred to some degree on all sides. The garlic may take a little longer. (I’ve never charred garlic like this in a skillet before and have only roasted it using a method which always has seemed a little tedious — coat in olive oil, wrap in foil, roast for 45 minutes taking up only a tiny space in your big oven, wasting energy, etc. Charring the garlic in the skillet took only a few minutes. After the cloves cooled a bit I peeled them first cutting off the stem end. The soft but not squishy garlic was charred also right underneath the charred part of the peel. The cloves were perfect.) Remove the stems from the peppers, slice them in half lengthwise and remove the seeds if you wish. There’s a lot of extra heat in the seeds and ribs. You could start with two seeded peppers, sample for heat, and add more peppers as you wish.
Add the onions, peppers, peeled garlic cloves, tomatoes, cilantro and lime juice to a food processor. Pulse a few times until you have a “salsa” consistency. Add more peppers, salt and freshly ground black pepper as needed.