Prepare a charcoal grill and ensure the coals are very hot.

Wash all the vegetables.

Place the garlic on the cooler side of the grill to brown the skins without burning the cloves. Grill until browned on all sides.

Place tomatoes and peppers directly on the hot coals. Allow them to blister and blacken, then transfer them to a tray to collect the juices.

Place red onion slices on the grill grate and grill until caramelized and softened.

Peel the peppers, remove seeds and stems, and retain the juices.

Combine the peeled peppers, tomatoes, onion, roasted garlic cloves, and collected juices in a food processor.

Add salt, pepper, cilantro, red wine vinegar, and olive oil.

Pulse the processor until the salsa reaches the desired consistency.

Taste and adjust the seasoning.

Pour into a serving bowl and garnish with cilantro.

Serve immediately.