Aldaco's Salsa de Mesa

Source: Aldaco's Mexican Cuisine, San Antonio, Texas

6 large red tomatoes
6 large jalape�o peppers, stemmed
1/2 white onion
10 chiles de �rbol, or to taste
3 cloves garlic
1/2 bunch cilantro, lower stems removed
Salt

Roast tomatoes on a comal or cast iron fry pan until skins are dark and tomatoes are soft. Repeat with the jalape�os and onion. Roast the chiles de �rbol over medium heat, turning them as necessary, and taking care not to burn them. (Be careful as they will smoke and make you cough!)

Place all roasted ingredients in a blender or food processor; add the fresh garlic and cilantro. Pulse briefly or use chopping mode until the mixture has a thick consistency. Do not allow the salsa to liquefy. Add salt to taste.

NOTE: Recipe can be halved.

Makes about 6 cups.