Blistered (my mouth) salsa with steak and sweet potato puree

For this dinner I decided that I wanted to throw a curveball to a somewhat basic combination of sweet potato puree and steak.  I made a fairly basic sweet potato puree and served sliced grilled steak over the top of that.  But the part of this dinner that really lit it up was the salsa.

Blister (my mouth) salsa
10 Cherry Tomatoes
1/2 red onion (quartered)
2 large jalapenos
6 garlic cloves

Pre-heat an oven to 425F (I use my counter-top for this) and wash all the veggies.  Put the onion and the jalapenos on the pan and into the oven once pre-heated. Cook for about 10 minutes and then flip the jalapenos and onion and then put the tomatoes on the pan.  After 10 minutes add the garlic.  Continue checking the veg until it is all shriveled and the garlic is soft (if the garlic begins to blacken pull it out).

Allow the veggies to cool for about 10 minutes before the next step.  If you want to take a little of the heat out of the salsa, cut a slit into the slides of the jalapenos and remove the seeds (discarding them).  Remove the back most part of the jalapenos and then roughly chop all of the veggies before mixing them well in a bowl and then spooning on top of the food of your choice, enjoy!