5poundstomatoes fresh, ripe, whole tomatoes, cored (do not peel)
3/4cupchopped yellow onion
1 tablespooncooking oil
2ouncesCilantrochopped (you will find this with the parsley in your produce section)
Preheat oven to 400 degrees. Place cored whole tomatoes and whole jalapenos in shallow pan, (a cookie sheet with sides) single layer and roast for 30 minutes until tomatoes and jalapenos are charred (they will be black, but that is what takes away the acidity and gives the roasted flavor, you don't have to turn them). While tomatoes and jalapenos are roasting, saute the onion in hot oil (vegetable, olive or lard) until transparent and let cool.
After tomatoes and jalapenos are roasted, place all ingredients in a blender (leaving tomatoes and jalapenos whole) and blend for about 15 seconds, taking care not to over blend or the mixture will be too watery. You may have to do this in several batches if you don't have a commercially sized blender. You can also vary the number of jalapenos or garlic to your taste.