Restaurant-Style Molcajete Salsa

Ingredients

• 5 Roma tomatoes
• 2 tomatillos
• 1–2 serrano peppers or jalapeños
• 1-2 chile de árbol
• ¼ white onion plus 1/4 finely chopped
• 2 garlic cloves
• ½–1 tsp salt, or to taste
• ¼ tsp ground cumin
• Small handful fresh cilantro chopped
• Fresh lime juice, optional

Method

1. Char the tomatoes, tomatillos, serrano or jalapeño peppers, chile de árbol, the quarter of white onion, and garlic cloves on a hot comal, skillet, or grill until blistered and softened.
2. Let the charred vegetables cool slightly, then transfer to a molcajete or blender.
3. Grind or blend the roasted ingredients with salt and cumin until you reach a chunky, salsa-like consistency.
4. Stir in the finely chopped onion and chopped cilantro.
5. Add lime juice to taste if using, and adjust salt as needed.
6. Serve fresh with tortilla chips.