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["1.) Blanche the tomatoes in boiling water then place in bowl of ice water to cool. Peel tomatoes, quarter and set aside.", "2.)Heat olive oil in small frying pan. Add Japone chiles and garlic cloves. Cook over medium-high heat, stirring and turning until chiles are black in color and garlic is browned. Remove pan from heat and allow to cool slightly. 3.)Wash cilantro, remove stem ends and any large tough stem parts. Slightly chop cilantro and place in blender (or food processor.)", "4.)Wash onions, remove root ends and chop. Add 1/2 chopped onions to blender and set aside the remainder.", "5.)Remove skins from garlic cloves by squeezing, then add garlic, chiles and oil to blender using a spatula to get all the oil.", "6.) Add 2/3 of tomatoes and salt to blender. Process with pulse action on ""grind"" or ""chop"" level until smooth and well blended. Use spatula to push down sides as needed.", "7.)Add lime juice and remainder of tomatoes to blender. Pulse a few times to blend, leaving small pieces of tomato. Pour into large bowl and stir in remaining chopped onion. Add salt to taste if needed. This salsa tastes better made several hours, or a day ahead. Can be stored in quart jars in refridgerator, and/or frozen in quart size ziplock freezer bags. Makes about about 3 pints."]
