6 Roma tomatoes, cored and cut in half
4 cloves garlic
1 Serrano Chile, cut in half
1 shallot, skins removed, halved
1/2 small yellow onion, skin removed and quartered
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, for sprinkling
2 tablespoons fresh cilantro, roughly chopped
1.Preheat the grill to medium-high heat. Place the tomatoes, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil.
2.Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Cut the vegetables finely and add to bowl, add the cilantro, or use a food processor/salsa maker. Add salt and pepper to taste. Enjoy!