6 Roma tomatoes

2 cloves garlic, unpeeled

1 white onion, peeled and roughly chopped

2 Tbsp. Morita Chili Flakes

2 tsp. dried Mexican oregano

3 Tbsp. apple cider vinegar

2 strips orange peel

1 tsp. coarse salt

1 tsp. sugar

Using a cast iron or other heavy bottomed skillet broil the tomatoes, onions and garlic stirring occasionally until blistered and charred, about seven to ten minutes.

Remove the peels from the garlic cloves.

Place the broiled tomatoes, garlic and onions in a blender or food processor.

Add the remaining ingredients and purée by gently pulsing until a coarse consistency.

Store in an airtight container in the refrigerator, this salsa is even better the second day.  Use up within one week.