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Preheat the oven to 200°C (gas mark 6). Arrange the halved tomatoes, whole jalapeño chillies, quartered onion and unpeeled garlic cloves on a baking tray.
Roast for 20–25 minutes, until the tomatoes are soft and lightly charred, the chillies and onion are tender, and the garlic skins are golden brown.
Leave to cool until you can handle the vegetables, then peel the garlic.
Transfer the roasted tomatoes, chillies, onion and peeled garlic to a blender. Add the chopped coriander, salt and 60 ml water.
Blend to your preferred consistency, adding extra water by the tablespoon if the salsa is too thick.
Tip the salsa into a saucepan. Bring to a gentle simmer over a low heat and cook for about 10 minutes, stirring occasionally.
Taste and adjust the seasoning. Serve the salsa warm or chilled with tortilla chips, tacos or other dishes.