Salsa Roja

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1. 1Step 1: If using a cast iron pan, as the tomatoes blacken, lift the blackened bits with a spatula to prevent smoking. Place the tomatoes, onion, jalapenos, and garlic (skin on) on a pan or cast iron and dry roast over medium-high heat. Rotate until all sides of the tomatoes are blackened.
2. 2Step 2: If broiling, place the tomatoes, onion, and jalapenos on a baking sheet and put under the broiler for about 7 minutes. Turn with tongs and keep an eye on them. Set a timer for another 7 minutes, then add the garlic (skin on). Once everything is charred on all sides, set aside to cool.
3. 3Step 3: After cooling, place all the roasted vegetables and cilantro in a blender. The tomato skins can stay on unless they are slippery – don't worry too much about them.
4. 4Step 4: Pulse until your desired consistency is reached.
5. 5Step 5: Heat a tablespoon of olive oil in a skillet, but do not let it get too hot – a couple of minutes is all it takes.
6. 6Step 6: When the oil is hot, pour the blender contents into the skillet and flash fry for about 3 minutes.
7. 7Step 7: Add a splash of water to the blender to get the remaining bits of flavor and pour that into the hot pan while the heat is still on.
8. 8Step 8: Let the flavors marry until the salsa has a unified consistency. Add salt to taste and serve in your favorite Mexican bowl.