Heat a large heavy skillet (not nonstick) over medium-high heat until hot. Add tomatoes, jalapeno pepper, and garlic, and cook, turning occasionally with tongs, until all are blackened in spots, about 10 minutes. Allow to cool. Remove the garlic from peel.

Place all ingredients in a food processor and pulse a few times until finely chopped, or until saucy, depending on desired consistency. Avoid over processing, which will make the salsa watery. Place salsa in a bowl and adjust seasoning.

Serve with tortilla chips or quesadilla wedges.

Salsa will keep for up to 2 days in the refrigerator. Wrap tightly with plastic wrap.