Wash the vegetables. Peel and cut the stem and roots off the onion and then cutting in half to form two disks of onion. Cut the stem off the top of the garlic clove. Prepare the tomatoes and peppers by brushing with oil and salting. Brush oil on the cut edgs of the garlic and onions as well.
Place directly over the heat of the grill.
Cook for 15 minutes and then flip the vegetables. After another 15 minutes pull the vegetables from the grill.
Cut the stems off the jalapenos and push the garlic cloves out of the bulb. Remove any jalapeno seeds to reduce heat. Place the vegetables and cilantro in the food processor and then season with the one teaspoon of salt and adobo seasoning.
Pulse for 15 seconds. Stir and repeat until the consistency is to your liking. Stir in the lime juice. Taste for enough salt. Add more as needed.