Aldaco's Salsa de Mesa recipe

6 large red tomatoes
6 large jalapeño peppers, stemmed
1/2 white onion
10 chiles de árbol, or to taste
3 cloves garlic
1/2 bunch cilantro, lower stems removed
Salt

Roast tomatoes on a comal or cast iron fry pan until skins are dark and tomatoes are soft. Repeat with the jalapeños and onion. Roast the chiles de árbol over medium heat, turning them as necessary, and taking care not to burn them. (Be careful as they will smoke and make you cough!)

Place all roasted ingredients in a blender or food processor; add the fresh garlic and cilantro. Pulse briefly or use chopping mode until the mixture has a thick consistency. Do not allow the salsa to liquefy. Add salt to taste.

NOTE: Recipe can be halved.

Makes about 6 cups.

Source: Aldaco's Mexican Cuisine, San Antonio, Texas