Roasted Chunky Salsa

Heat oil in a large pan or wok over medium-high heat.

Add 12 whole Roma tomatoes, tomatillos, 3 serrano peppers, the quartered white onion, and garlic cloves to the hot pan.

Roast the vegetables, turning occasionally, until they are softened and charred in spots, about 10-15 minutes.

Transfer all the roasted vegetables and any juices from the pan into a blender.

Add the chicken bouillon powder to the blender.

Pulse the blender a few times until the ingredients are roughly chopped and combined. Do not blend until smooth; it should remain chunky.

Taste the blended salsa base. Add salt to taste and the granulated sugar to balance the acidity.

In a very large mixing bowl, combine the remaining 6 Roma tomatoes (diced), the diced red onion, chopped scallions, the remaining 3 serrano peppers (finely diced), and the chopped cilantro.

Pour the blended salsa base from the blender over the fresh chopped ingredients in the bowl.

Squeeze the fresh lime juice over the salsa.

Stir everything together until well combined.

Serve with your favorite tortilla chips and enjoy.