Ingredients:

4 ripe Roma tomatoes

2-3 jalapeño or serrano peppers (adjust for heat)

1 small onion, quartered

2 garlic cloves, unpeeled

1/4 cup fresh cilantro, chopped

Salt to taste

Fresh lime juice (optional)

Directions:

Roast the Ingredients:
Heat a comal (or cast iron skillet) over medium-high heat. Place the tomatoes, peppers, onion, and garlic on the comal. Roast all the ingredients until charred and blistered, turning occasionally. The garlic will roast faster (about 5 minutes), while the tomatoes and peppers will take around 10-15 minutes to char and soften.

Peel the Garlic:
Once everything is roasted, peel the garlic and remove the stems from the peppers if desired (you can leave them for extra heat).

Blend or Grind:
In a molcajete (traditional Mexican stone mortar and pestle) or blender, mash/grind the roasted tomatoes, peppers, garlic, and onion. If using a blender, pulse to your desired consistency, making sure to keep the salsa chunky. Add the fresh cilantro and season with salt to taste.

Optional Lime:
Squeeze a bit of fresh lime juice into the salsa if you like a tangy kick.

Serve:
Serve this smoky Salsa Roja Tatemada with your favorite tacos, grilled meats, or tortilla chips.

Enjoy the rich, bold, and slightly smoky flavors of this authentic Mexican salsa! 🌶️🍅