Chiltomate

Preheat a comal or heavy-bottomed skillet over medium-high heat. Place the Roma tomatoes, Habanero chiles, white onion, and garlic cloves directly on the hot surface.

Roast the Roma tomatoes, Habanero chiles, white onion, and garlic cloves, turning occasionally, until they are softened and deeply charred in spots. This will take approximately 15-20 minutes for the Roma tomatoes and Habanero chiles, and less for the white onion and garlic cloves.

Once roasted, remove the garlic cloves and white onion from the comal. Allow the Roma tomatoes and Habanero chiles to cool slightly.