Preheat oven broiler to high setting.  Place oven rack in upper 1/3 of oven.

Place tomatoes blossom end side down on a rimmed baking sheet.  Place jalapeno peppers, garlic cloves, and onion on baking sheet.  Remove the seeds and ribs from the jalapenos if you do not want heat.  (I seeded half of mine for some heat.).   Put baking sheet into oven.  Broil for 7-8 minutes.  Watch garlic cloves to ensure they do not burn, removing from oven if necessary.  Turn tomatoes and onion over.  Stir jalapenos and garlic cloves.  Broil for 7-8 minutes more.  Tomatoes should be browned and softened.   Remove vegetables from oven and allow to cool until easily handled, about 15 minutes.

Peel skins off of tomatoes and cut out blossom core.  Put peeled tomatoes, jalapenos, garlic, onion, cilantro, lime juice and salt into blender or food processor.  Puree until fine and smoothly combined.   Taste to adjust salt and lime juice to your liking.

Preheat vegetable oil in a heavy bottomed stockpot over medium-high heat.  Carefully pour pureed tomato mixture into stockpot.  Stir and bring to a boil.  Reduce heat to low and allow mixture to simmer for about 25-30 minutes.   Salsa verde should be thick enough to scoop with a tortilla chip or drizzle over a taco.  If you want a thinner consistency, simmer for less time or add tablespoons of water until desired consistency is reached.

Salsa verde will keep in a tightly sealed container in the refrigerator for up to a week.  It can also be cooled and frozen in a freezer safe container for up to 3 months.  Salsa verde can also be canned in pint-sized jars with two-part lids using the hot-water bath method.  Process pints for 15 minutes.