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Slice the tomatoes in half, lengthwise.
Slice the Jalapeños in half lengthwise and leave the seeds in or out, depending on how spicy you like it.
Place a large cast iron or heavy based pan over high heat, without oil. Place all the vegetables on the pan, skin side down to char for 5-6 minutes. You can achieve a similar result with tray in a hot oven or boiler. The key is to evenly char the vegetables until they dark and cooked through.
Once you have a dark char on one side, flip them over for a further 2-3 minutes. Once the vegetables are cooked, place them into a food processor. Remember to remove the skin from the garlic and onion before blending on high for 30 seconds with a pinch of salt. If you don’t have a food processor you can use a chopping board and a knife or better yet a Molcajete.
Add the coriander with the juice of a lime and salt to taste. Continue blending until the coriander has become roughly chopped through the salsa. Serve with a big bowl of corn chips and enjoy.