Here are the rough ratios that I use.
8 roma toms
1 onion - I prefer red
Peppers - this batch was 2 serranos, half a poblano, half an Anaheim. But do what you want for flavor/heat.
3-4 cloves garlic
Smoke for about 30 minutes. Throw it all into a food processor. Add juice of one lime and cilantro, salt, cumin to taste.
That's it. I keep a jar or two in the fridge and throw the rest in the freezer for later. It makes a great base for chili, so save some for that.
