2. Toss tomatoes and onions slices with oil. Grill cut side down for 4-6 minutes or until char marks are visible. Flip and cook for 3-4 minutes. Remove from the heat.
3. In a food processor fitted with a metal blade add garlic through feed tube with machine running. Then add in cilantro and pulse 3 times to roughly chop.
3. Add grilled tomatoes and onions and their juices, lime juice, salt, and Jalapeno, Chipotle, and Red Pepper Flakes to the food processor. Pulse until desired consistency. Taste for salt and pepper. Keep refrigerated for up to 1 week.