Ingredients:
6 each plum tomatoes -- Cut in Half
5 tablespoons olive oil
4 cloves garlic -- peeled and crushed
10 each Chiles, habaneros
1 each Onion, Red -- chopped fine
2 tablespoons cilantro
3 each limes
pinch salt
pinch black pepper

Directions:
Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and drizzle with 1 tbsp of oil. Sprinkle with some garlic, salt and pepper. Roast for about 15 min. until they begin to char. Meanwhile charcoal-grill the habaneros until they are blistered, turning once.
( Alternatives :1. Skewer them on a fork, one by one, and hold them in the flame of a gas ring, roughly 3 min 2. Use a hot broiler for about 5-6 min., turning once.) Dice the tomatoes and mix with all the other ingredients, season.
You can keep the salsa for up to 5 days in the fridge, covered. This salsa is great, mixed with plain rice or pasta.