4 ripe Roma tomatoes

2 chile peppers (Hatch chiles, dried guajillo, or serrano peppers, depending on desired spiciness)

1/2 medium white onion, roughly chopped

2 garlic cloves, peeled

1/4 cup cilantro leaves

1 tablespoon lime juice

1/2 teaspoon ground cumin

Salt and black pepper to taste

A splash of water to adjust consistency (optional)

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Roast the tomatoes, chile peppers, onion, and garlic on a hot skillet or grill until slightly charred and softened.
Transfer the roasted ingredients into a blender or food processor.
Add cilantro, lime juice, ground cumin, salt, and black pepper.
Blend until smooth, adding a splash of water if a thinner consistency is desired.
Taste and adjust seasoning as needed.
Serve warm for a smoky flavor or chilled for a fresher taste.

Use Hatch chiles or roasted poblanos for a milder salsa.

Add chipotle in adobo for extra smokiness.

Pulse instead of fully blending for a chunkier texture.

Store in an airtight container in the fridge for up to 1 week or freeze up to 3 months.