Salsa Taquera (Taquería-Style Red Salsa)

Instructions

1. Roast the Vegetables:

   • Heat a skillet or heavy griddle over medium heat.
   • Arrange the tomatoes, tomatillos, onion, and garlic on the skillet.
   • Roast the ingredients until they start showing some blistering and look slightly softened, turning them to make sure they roast evenly. The garlic cooks in a few minutes and you will need to remove it, peel the skin, and set aside. The roasting process will take about 8 minutes. If your tomatoes don’t look softened, wrap them in aluminum foil for about 10 minutes to help them finish cooking.

2. Toast the Chiles:

   • Once the vegetables are roasted, add the dried árbol chiles to the hot griddle.
   • Slightly roast them, turning them to avoid burning. This step will be very quick, as the chiles' skins burn easily, which gives them an unpleasant bitter taste. Be sure to turn them and roast the peppers without burning them.

3. Blend the Salsa:

   • Once all the ingredients (tomatoes, tomatillos, garlic, onion, and roasted chiles) are ready, place them in a blender or food processor.
   • Process until you have a fine texture. If your salsa is too thick, add a little water to reach your desired consistency.
   • Season with salt to taste.

4. Serve:

   • Transfer the salsa to a serving bowl.
   • Serve immediately with tacos, grilled meats, or as a dip for tortilla chips.