Line a large baking sheet with foil or a silicone mat. DO NOT use parchment paper as we’re using the broiler and it can potentially catch fire! If you are using tomatoes smaller than 2 or 3 inches, put a small slit in each tomato (this will discourage them from bursting open and covering your oven in tomato juice!). If you are using larger tomatoes, cut them into 4 or 6 wedges. Place the tomatoes, onion, whole serrano peppers, and garlic cloves (with the skin still on) onto your prepared sheet. Set your oven to broil then place the sheet in the oven under the broiler.

Watch the veggies carefully. Once they begin to blacken and blister in spots, remove them from the oven and place them in a blender or food processor. You may have to do this in shifts because the smaller items (like the peppers) may be ready before the larger items (like the onions and tomatoes). Make sure you remove the skin of the garlic before adding it to the blender. To the veggies, add the lime juice, apple cider vinegar, and a good pinch of salt. Blend until you get the consistency you want, then allow the salsa to cool for at least 15 minutes. Taste the salsa then add more salt or apple cider vinegar as needed.

Serve warm, at room temperature, or chilled. Makes just under 2 cups of salsa.