Place baking rack in the upper third of your oven. Preheat on broil.

Meanwhile, cut the stems off the jalapeños and carefully remove the seeds without piercing holes in the sides of the pepper using a paring knife or grapefruit spoon or a combination of both. (Note: Wear food-safe gloves or skip touching your eyes during this process. Wash your hand thoroughly afterwards.)

Place jalapeños and garlic on a baking sheet then place under the broiler to char. Once skins of the peppers char on top, flip, and char the other side. Remove the garlic after flipping the peppers and place in a container with a lid.(Note: Watch closely during the charring process as broilers vary greatly from oven to oven. With that said, I’m purposely omitting an exact times and instead giving visual cues. For reference, in my oven, it took 20 minutes total, taking the garlic out after 10 minutes and flipping the peppers. My broiler tends to run low and my jalapeños were quite large.)

Once charred, place peppers in the container with the garlic, and cover for 10 minutes to steam.

Remove the garlic peels and rub the skins of the peppers off. The skins should slide right off.

Place all the ingredients in a high-powered blender, and blend on high until smooth, about 40 seconds. Store covered in the fridge for up to 3 weeks. Salsa is best after a day of rest, once the flavors have had time to calm down and meld together.