Step 1

Cast iron pan: If you are dry roasting on a cast iron, As your tomatoes blacken, lift up some of the blackened bits with a spatula- (that's what smokes the kitchen when dry roasting). Place tomatoes, onion, jalapenos and garlic (skin on) on the lined pan (or cast iron) and dry roast on med-high heat. Rotate until all sides of tomatoes are blackened.

Step 2

Broiling: On a baking sheet, place tomatoes, onion, jalapenos to dry roast.Place baking sheet under broiler for about 7 minutes and rotate with tongs. Keep an eye on them. Set timer for another 7 minutes. On this round, add the garlic, skin on. When everything is charred on all sides, set aside to cool.

Step 3

After it cools, place everything in blender and cilantro. (Tomatoes keep their skin, unless they're slippery, don't worry too much about the skin).

Step 4

Pulse until you reach your desired consistency.

Step 5

In a skillet, heat a tbsp of olive oil (don’t let it get toohot) a couple minutes is all it takes.

Step 6

When the oil Is hot, pour blender contents and flash fry for about 3 minutes.

Step 7

At this point, I like to add a splash of water to the blender and make sure I get all the bits of flavor that were left behind and add it to the hot pan while heat is still on.

Step 8

All the flavors will marry and the salsa will be a unified consistency. Add salt to taste and serve in your favorite Mexican bowl!