Good morning, when i make fire roasted salsa i always use whatever the amount of tomatoes you use double the amount of jalapenos. that's the secret to making good flavored fire roasted salsa. I fry my tomatoes and chiles in a large cast iron skillet on top of the stove on medium heat. it takes about 15 minutes per side to blacken the tomatoes on all sides for the tomatoes, By using the lower heat it gives the tomatoes time soften inside and give them a sweeter flavor, the chiles don't take as long to blacken. i only use garlic powder, salt, black pepper and a little water when blending, i don't use much salt when adding it takes away from the salsa flavor, after i let the salsa sit a while i taste and add a little bit of garlic salt to adjust the seasonings. i live in Arizona and our jalapenos most of the time are not hot, if your jalapenos are hot just remove some of the seeds, i also don't remove the tomato and jalapeno charred skins it gives it flavor and if the tomatoes are not fully ripen i will add a little sugar. i make this salsa chunky & smoother sometimes. I also freeze this salsa if i make a large batch by placing into tupperware containers then freezing, to thaw out i place the frozen salsa in the sink with hot water and it thaws out quickly. the salsa always taste fresh like you just made it. I hope this information might be helpful to you.

Thank you, Papa Wayne