Roasted Tomato and Chile Salsa

Heat oil in a cast iron skillet or comal over medium-high heat. Add the tomatoes and serrano peppers.

Char the tomatoes and peppers for 5-8 minutes, turning occasionally until they are blistered on all sides.

Add the onion and garlic to the skillet. Cook for another 2-3 minutes, turning to char them as well.

Add the chile de árbol peppers and toast for 2 minutes, moving them constantly to prevent burning.

Carefully pour in the water, cover the skillet, and let the ingredients steam for 5 minutes to soften.

Remove the vegetables from the heat and let them cool slightly before blending.

To a blender, add the charred serrano peppers, garlic, onion, chile de árbol, one of the charred tomatoes, the cooking water from the pan, and the chicken bouillon powder.

Blend this first batch of ingredients until smooth.

Add the remaining two charred tomatoes and the fresh cilantro to the blender.

Pulse a few times to incorporate the tomatoes and cilantro, leaving the salsa with some texture.

Pour the salsa into a serving bowl. Enjoy with chips or as a topping for tacos and other dishes.