Restaurant-Style Chunky Salsa

Line two baking sheets with aluminum foil. Place the tomatoes, garlic cloves, jalapeño, and serrano pepper on the sheets.

Roast the vegetables on a comal or under a broiler on medium-low heat, turning occasionally to char all sides.

After about 10 minutes, remove the garlic cloves as they cook faster. Set them aside.

Continue roasting the tomatoes and peppers for another 10 minutes (about 20 minutes total) until they are softened and nicely charred. Turn off the heat and let them cool slightly.

While the tomatoes cool, add the roasted garlic, jalapeño, and serrano pepper to a small blender. Add a pinch of salt and the water, and blend until smooth. Set this pepper mixture aside.

Place the finely diced yellow onion in a large mixing bowl.

Working in batches, add the cooled roasted tomatoes, a handful of fresh cilantro, and a pinch of salt to a food processor.

Pulse the mixture until it reaches a chunky consistency. Be careful not to over-blend.

Pour the pulsed salsa from the food processor into the large bowl with the diced onions. Repeat with the remaining tomatoes and cilantro.

Pour the blended pepper mixture into the salsa bowl.

Add the sliced green onions to the bowl.

Stir everything together until well combined. Taste and adjust salt as needed. Serve and enjoy with tortilla chips.