Step 1

Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.

Step 2

Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.

Step 3

Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.

Step 4

Place tomatoes, peppers, onions, lime, and rotel into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.

Step 5

Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.