1Place a cast iron skillet on medium-high heat and add the garlic and peppers. Allow to dry roast in the skillet 5-10 minutes, or until the garlic cloves are fragrant and the peppers are slightly charred. Remove from heat, coarsely chop garlic and peppers. Be sure and remove any burnt spots on the garlic.
2Drain the tomatoes and add around 8 of them to the bowl of a food processor. Add the onion, garlic, and peppers. Season with kosher salt and pepper. You may also want to add a couple of tablespoons of water at this point. Pulse just a few times for desired consistency. (Its less than you think. Overdo it and the texture will turn this great salsa into a mediocre one.)
3Stir in the cilantro and lime juice. Refrigerate for at least 1 hour to allow the flavors to combine.
Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, and turned out onto lettuce-lined trays.