Quarter the tomatoes and onion.
Cut jalapeno in half and remove seeds - wash your hands when you are done!
Fire up an outdoor grill or heat up a griddle on a stove-top on medium heat. Place tomatoes, onion, jalapeno and whole garlic cloves on the grill.
Grill for about 10 minutes, flipping every few minutes to grill all sides until they are browned.
Remove from the grill and chop garlic into smaller pieces.
Add tomatoes to food processor, if you are using 28 oz can of tomatoes add with liquid. Add all other ingredients to the food processor.
Using the pulse setting, pulse about 5-7 times or until your desired texture. Taste and season more if desired.
Put salsa in an air-tight container and place in refrigerator for 2 hours before serving.
Store in refrigerator for up to 7 days.