Roasted garlic salsa

1. The original version calls for running vegetables through a meat grinder.
2. However, you can coarsely chop small batches with a food processor using on-off pulses.
3. Preliminaries: build a charcoal fire, then scatter presoaked mesquite chips over the coals.
4. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown.
5. Remove from grill; reserve.
6. Grilli tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred.
7. Remove from grill and leave skin on vegetables.
8. Procedure: core tomatoes; remove stems (not seeds or veins) from chiles.
9. Cut tomatoes, onions, and chiles into chunks.
10. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces.
11. Thoroughly combine ground vegetables with remaining ingredients.
12. Cover; chill at least 24 hours before serving.
13. Yields about 8-10 cups.