Fire Roasted Salsa

Fire Roasted Salsa

3 Roma tomatoes, seeded

3 Serrano chiles, split and seeded

1 onion, thickly sliced

3 tomatillos, halved

3 cloves garlic

2 tsp lemon juice

2 tsp salt

Cilantro to taste

Dry roast vegetables on a cast iron pan. Coarsely chop all vegetables and transfer to a molcajete in batches until all vegetables have been processed to the desired consistency (see note).  Add lemon juice, salt and cilantro. Chill and serve with tortilla chips or over food as a condiment.

Note: Alternately, vegetables can be transferred to a food processor and pulsed until the desired consistency has been reached.