Line a baking sheet with some parchment paper and place 500g ripe plum tomatoes cut in half (cut side up), 1 whole jalapeño chilli & 1 whole poblano chilli (or skip if not available), half a small white onion, and 2 garlic cloves. Season with salt.

Place under the broiler for around 7 minutes until the chillies start to turn brown. Remove them and the garlic cloves and place in a blender and continue broiling the tomatoes for an additional 5 minutes, or until they have browned a bit on top.

Add to the blender, along with any juices that have accumulated. Pulse until the salsa has the right chunkiness level for you. Season to taste with additional salt and pepper.

Optional: add a squeeze of lime juice and/or some smoked chipotle paste.