Authentic Mexican Burnt Salsa

8-10 roma tomatoes
1-2 jalepenos
1 medium onion
3/4 t. lime pepper (or lemon pepper)
3/4 t. Lawry's seasoning salt
3/4 t. Lawry's garlic salt
3/4 t. salt
1 dash oregano
1/2 t. dried cilantro
1 can diced tomatoes
1/2 bunch cilantro (chopped)

Place roma tomatoes, jalepenos and onion in a frying pan on high heat. You can half the onion and depending on how hot the jalepenos are, you may want to de-vein them. Let the vegetables burn! You will want to turn them every once in a while to get a lot of the outsides nice and black. Remove from the pan and place in a bowl. Refrigerate until cool. Add remaining ingredients and blend together. (I used a hand held one.

Enjoy with chips.

*This is a real Mexican recipe.