Preheat the broiler. Place the tomatoes, garlic cloves, onion halves (cut side up), and chiles (skin side up) on a baking sheet lined with foil. Broil on the top rack. Remove garlic cloves after 4-5 minutes once they get brown. Broil tomatoes and chiles for 6-8 minutes until the skins are nicely charred, flip and broil for another 6-8 minutes. Broil onions for about 10 minutes until the tops are nicely charred.

Alternatively, you may roast and char your vegetables on a cast iron pan over medium-high heat.

Better yet, do that on a gas or charcoal grill. Make sure the grate is as close to the heat source as possible. If using a charcoal grill, add a few wood chunks (oak, hickory, pecan) for the vegetables to acquire a smoky flavor.

Place the vegetables in a food processor, along with the salt, white pepper, cilantro, and any juices. Process for about 15-20 seconds until the texture is smooth. Taste for heat, and add more charred jalapenos if necessary.

Place fresh salsa made using the steps above into a large pot, add the vinegar, and bring to a boil over medium-high heat, frequently stirring.

Once the mixture is boiling, lower the heat and cook for 10 minutes.

Meanwhile, sterilize jars and lids with rings.

Ladle the salsa into the prepared jars leaving a 1/2" headspace. Wipe the rims, put the lids and the rings on, and tighten finger-tight.

Process in a boiling water bath for 15 minutes (0-1,000ft) or 20 minutes at 1,001 - 6,000 ft and 25 minutes above 6000 ft.

Let the jars cool down at room temperature for 12-24 hours, remove the rings, check the seals, and store them in a warm, dry, and dark place for up to a year for optimum freshness.

Once open, refrigerate for up to 2 weeks.