Mama Maggie's Kitchen

0 Add olive oil to a pan and place the tomatoes, onion, garlic cloves, and peppers. 
1 Watch the garlic and onions, and remove after 2 minutes so they won’t burn. 
2 Continue cooking the tomatoes and peppers. 
3 Roast until the tomato and jalapeno skins are black. 
4 (You can also do this under the broiler for 5-6 minutes). 
5 Remove and let cool slightly until ready to use. 
6 In a molcajete (or mortar and pestle), add salt and garlic cloves. 
7 Mash until smooth. 
8 Add the jalapenos, mash until smooth or until desired texture. 
9 Add onion, mash slightly. 
10 Add one tomato at a time. 
11 Press down slowly on the tomato to release juices, then continue mashing. 
12 Add the second tomato. 
13 Again, press slowly until the juices have been released, then continue mashing. 
14 With a spoon, mix to combine all the ingredients. 
15 Serve and enjoy.