First time turned out delicious!

Thank you all for the inspiration, this will save me a lot of money on Mexican take out!

9 Roma tomatos cut in half length wise
Half red onion
Half white onion
3 jalapeño peppers cut in half length wise
5 cloves garlic
Brush all veggies with vegetable oil and bake 15 minutes at 400 degrees. Then broil 5 minutes
Remove cilantro leaves from stems (I used about 1/4 cup)
Let veggies cool then place everything in the blender and puree.
Add cilantro leaves, 1 tsp black pepper, 2 tsp Chicken bullion powder, 1 tsp salt and 1/2 tsp MSG.
Blend on mix setting.
Refrigerate and enjoy.
Makes about 1.2 Liters