Roasted Veggie Salsa

6 plum tomatoes (sometimes called Roma tomatoes)
2 serrano chilis
1 medium onion, peeled and quartered
3 large cloves of garlic
juice of 2 limes
2 tbsp white vinegar
2 tbsp olive oil
handful of cilantro, chopped
salt

Preheat oven to 400F. Brush olive oil over the tomatoes, chilis, garlic and onion. Roast the vegetables until brown patches appear on the peppers and onions. Remove from oven and allow to cool.
Once cooled, finely chop the veggies in a food processor. Scrape the chopped veggies into a bowl and add the lime juice, vinegar and salt. Taste and adjust salt accordingly. Stir in the chopped cilantro. Chill or serve immediately with chips!