Preheat your broiler to high.

Core, halve and lay the tomatoes skin-side-up onto an aluminum sheet pan along with the quartered red onion, and half of the garlic and the jalapeno.

Drizzle with the olive oil and broil for 5-8 minutes or until the vegetables blister, and get a dark char to them. Keep the oven door cracked and keep a good eye on them.

Remove and let cool until safe to handle. Then peel the garlic and trim the stem off of the jalapeno, removing the seeds and ribs if you want {but keeping the blistered skin on} and add them to the food processor along with charred red onion, raw white onion, remaining raw garlic and pulse to coarsely chop.

Add in the tomatoes {skin and all} and pulse a few times to crush up those maters.

Add in the cilantro and pulse until they are throughout the salsa.

Now pour it into a bowl that has a lid, add in the teaspoon of cumin, 3/4 teaspoon kosher salt and 1/2 teaspoon sugar. Stir to combine, cover and refrigerate for 2 hours or overnight. The flavors need time to gel, trust me.

On a rimmed sheet pan lay out 15-20 corn tortilla wedges. Space them around the pan so they are not touching. Spray with the olive oil and sprinkle with sea salt and cotija cheese {totally optional}.

Bake the tortillas in a preheated 400° oven for 10-12 minutes or until crispy.

Remove and let them cool before snacking {and repeating with the next batch of chips}.