Authentic Burnt Mexican Salsa

I've been dying to find a recipe for salsa that has the black specks in it...and I came across this one. It is perfect, and now I know that the black specks come from burning the ingredients first! Genius!

8-10 Roma tomatoes
1-2 jalapenos
1 medium onion
juice from 1 lime
3/4 t. lemon pepper
3/4 t. Lawry's seasoning salt
3/4 t. Lawry's garlic salt
3/4 t. salt
1 dash oregano
1/2 t. dried cilantro (coriander)
1 can diced tomatoes
1/2 bunch cilantro (chopped)

Place tomatoes, jalapenos and onion in a frying pan on high heat. You can half the onion and depending on how hot the jalapenos are, you may want to de-vein them. Let the vegetables burn! You will want to turn them every once in a while to get a lot of the outsides nice and black.

Remove from the pan and place in a bowl. Refrigerate until cool. Add remaining ingredients and blend together in a blender. Cool in fridge. Makes TONS.