Spread the tomatoes, garlic, onion and jalapeno on a rimmed baking sheet. Broil until everything is black in spots. (Careful, some of the tomatoes may burst.)
Remove from the oven and cool slightly. When cool enough to handle, peel the garlic. Seed the jalapeno if desired (this will make a milder salsa.)
Transfer everything to a blender and add the cilantro, lime juice and chipotle powder, along with a good pinch of salt.
Blend to desired consistency. Season to taste with more salt and chipotle powder. Store in a jar in the refrigerator for up to 1 week.
Recipe by white plate blank slate at https://whiteplateblankslate.com/roasted-tomato-salsa/