Roasted Salsa Roja

Heat oil in a large skillet over medium-high heat.

Add the tomatoes, half onion, jalapeños, serrano pepper, and garlic cloves to the hot pan.

Roast the vegetables, turning occasionally, until they are blistered and charred on all sides. Remove the garlic first once it's lightly toasted to prevent it from burning.

Add the dried chiles de árbol to the pan and toast for about 30-60 seconds until fragrant. Be careful not to burn them.

Remove all roasted vegetables and chiles from the pan and set aside.

Trim the stems from the roasted jalapeño and serrano peppers.

Place the roasted tomatoes, onion, jalapeños, serrano, and garlic into a blender. Add 1/3 cup of water.

Pulse the blender a few times to break down the vegetables into a chunky consistency.

Add the toasted chiles de árbol, chicken bouillon powder, and garlic salt to the blender.

Pulse again until the chiles are incorporated and the salsa reaches your desired consistency, leaving it slightly chunky.

Pour the salsa into a serving bowl.

Squeeze the juice of one lime into the salsa and stir to combine.

For extra flavor and texture, stir in chopped fresh cilantro and diced white onion. Serve immediately.