Authentic Salsa Quemada: Roasted Tomato & Tomatillo Salsa

Instructions

1. Roast the Vegetables: Place a dry skillet or cast-iron pan over medium-high heat. Add the tomatoes, tomatillos, chiles, unpeeled garlic, and onion. Roast them for 8–10 minutes, turning occasionally, until the skins are deeply charred and blistered. The tomatoes should start to soften and collapse, and the garlic cloves will become soft inside their skins.
2. Blend: Once cooled slightly, peel the garlic and remove the stems from the chiles. Transfer all of the roasted vegetables to a blender. Add the fresh cilantro and salt.
3. Achieve Your Perfect Texture: Pulse the blender a few times for a rustic, chunky salsa, or blend longer for a smoother consistency. If desired, add the lime juice for a touch of brightness.
4. Taste and Adjust: Taste the salsa and add more salt if needed. For extra heat, add another chile. For an earthy flavor, a pinch of toasted cumin works wonders.
5. This salsa tastes best when made fresh, but you can store it in an airtight container in the refrigerator for up to 5 days.