Step 1

Place the tomatoes, tomatillos, onion, and garlic cloves on a hot comal or griddle. Allow to char and roast evenly on all sides, making sure to flip now and then. (If you’d like you can lightly grease the pan.)

Step 2

Carefully remove the garlic cloves as soon as they begin to char because if they burn they turn bitter. Then remove the other vegetables as soon as they’re ready. Set aside.

Step 3

Add the chile de arbol to the comal and toast just for a minute or two. Then remove.

Step 4

Place all the roasted ingredients into a high-powered blender cup and blend until you have a smooth thick consistency. Sprinkle in salt to your own taste and blend again just to combine.

Step 5

Over medium heat, heat a little olive oil in a frying pan and once hot, very carefully pour in the blended salsa – it may splash so extra caution.

Step 6

6: Cook for about 8 minutes. Turn heat off and allow to cool slightly before pouring into serving container and let it come to room temperature before serving.