Red Salsa without Molcajete

INGREDIENTS

5 Roma tomatoes
3 jalapeño peppers
½ small onion
1 teaspoon olive oil
¼ cup chopped cilantro
coarse salt to taste
¼ cup water

Cut the tomatoes, chiles, and onion in half. Remove the stem from the chiles. Place everything on a baking sheet and pour the teaspoon of oil on top.
Place in the oven and cook on the broiler setting for about 5-7 minutes, or until the skin begins to brown. Turn once during this time so everything roasts evenly.
Remove everything from the oven and let cool for a few minutes. Then place in the blender, add coarse salt to taste. Blend lightly.
Pour the salsa into a container, add the water and chopped cilantro. Stir and adjust the salt.
Serve.