Heat a large cast-iron skillet over medium heat.

Add whole tomatoes, jalapenos, and unpeeled garlic clove to the skillet.

Cook for 15 minutes, turning frequently, until tomatoes are blackened.

Remove the vegetables from the pan and let them cool slightly.

Once cooled, peel the garlic and roughly chop the tomatoes and jalapenos.

In a bowl, combine the chopped tomatoes, jalapenos, garlic, finely chopped sweet onion, chopped fresh cilantro, fresh lime juice, and salt.

Mix well and adjust seasoning to taste.

Serve immediately or chill for later.