Salsa Roja Tatemada

Heat a dry comal, cast-iron skillet, or griddle over high heat until it is very hot — a drop of water should evaporate instantly. Place the whole tomatoes, serrano chilies, onion wedges, and unpeeled garlic directly on the dry surface. Do not add oil. Leave undisturbed for 3-4 minutes per side until deeply blackened in places. The tomatoes will collapse and weep juice; the onion and garlic skins will char and blacken. Turn each piece once, and char the second side equally. This is not burning — it is tatemado, the technique of charring aromatics to build depth.

Peel the charred garlic cloves. Transfer all the charred vegetables and any juices on the comal (scrape them in — that char is flavor) to a blender or food processor. Add salt. Pulse in short bursts — do not puree — until you reach a chunky, coarse texture with distinct bits of tomato and chili still visible. Add cilantro and pulse once more. Taste and adjust salt. The salsa should be bold, smoky, and chunky.