Easy Roasted Tomato Salsa

Heat the broiler with a rack about 4 inches below the heat source. Place the tomatoes, jalapeño, serrano pepper, and garlic into a baking dish.
Broil, turning occasionally, until they’re blackened in spots, about 8 minutes. Let tomatoes, peppers, and garlic cool. See notes for using a grill.
When the tomatoes, peppers, and garlic are cool enough to handle, peel most of the skins from the tomatoes and remove the cores.
Peel most of the skins from the peppers and remove the seeds. For a spicier salsa, leave in some or all of the seeds. Remove the softened garlic from the peel.
Add roasted tomatoes, peppers, garlic flesh, onion, cilantro, lime juice, and a pinch of salt to a food processor or blender. Pulse 3 to 4 times or until the salsa is mostly smooth and no big chunks of tomato remain, scraping down the sides as necessary.
Adjust with more lime juice, salt, or pepper based on consistency and taste. Cool to room temperature, then refrigerate for about 1 hour for flavors to develop.

Ingredient :

1 pound tomatoes (3 to 4 medium)
1 jalapeño pepper
1 serrano pepper
2 unpeeled garlic cloves
1 small onion, chopped (about 1/2 cup)
1/4 cup loosely packed cilantro leaves and tender stems
2 tablespoons fresh lime juice, or more to taste
Salt and fresh ground black pepper, to taste