First peel and quarter the onion and also cut the pepperoni into smaller pieces. Place them on a baking tray lined with aluminum foil together with the tomatoes and garlic cloves. Then roast the vegetables in the oven at maximum temperature and top heat on the top shelf.

In between turn the vegetables so that they are roasted on all sides and your salsa later gets a smoky aroma. It may become a little black in some places (yes, I know. Acrylamide sends its regards). As soon as you have reached the desired degree of roasting, take the vegetables out of the oven and let them cool down a little.

Remove the peel from the garlic and the coarsest black parts from the vegetables and put everything together with a small handful of chopped coriander in a large bowl. Now puree everything with a blender and add some salt, pepper and lemon juice to taste your smoked salsa sauce.