Categories: Salsa, Dips, Mesamexican, Lnet 
      Yield: 2 cups 
  
      1 lb Roma tomatoes 
      8 ea Garlic cloves, peeled 
      2 ea Jalapeno peppers, stemmed 
           -and seeded, if desired 
    1/2 md Yellow onion, peeled 
      1 c  Water 
      1 ts Salt 
           Pinch freshly ground black 
           -pepper 
  
  Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a 
  baking tray. 
   
  Tuck garlic under other vegetables to avoid blackening. 
   
  Broil, turning frequently, untilwell charred, 15 minutes. Set aside to 
  cool. 
   
  Transfer the roasted ingredients to a food processor fitted with the 
  metal blade. 
   
  Puree with the water untilsmooth. 
   
  Season with the salt and pepper and serve. 
   
  Makes 2 1/2 quarts 
   
  Store in the refrigerator 3-5 days or in the freezer for weeks. 
   
  SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena 
  Siegel.