Place the tomatoes, red peppers, jalapeños, and 3 garlic cloves on a large sheet pan. Broil in the oven turning frequently until charred on all sides (30-40 minutes total). Remove garlic first (around 10 minutes), then tomatoes and jalapeños (around 25 minutes) and finally red peppers (around 35-40 minutes). Let cool in plastic bag or tupperware container.

Peel the tomatoes, red peppers and jalapeños carefully, without washing. Remove seeds and stems and dice finely. 

Combine tomatoes, red peppers, jalapeños, roasted garlic, fresh garlic, capers, lemon juice, olive oil and salt.

Mix well and transfer to jar. Cool in fridge.