• There are many ways of roasting your tomatoes and other ingredients. Here are a few alternatives for how to do it.

On a Griddle Pan ( Comal)

• Roast the tomatoes, garlic, and peppers on an ungreased griddle at medium-high heat. They will start showing brown spots. Turn them to get an even roasting.

On a Grill

• You can also char/roast the tomatoes directly over an open flame. Like on your gas or charcoal grill for a few minutes. The tomatoes should be soft and slightly charred when done.

Oven/ Broiler

• Use a baking sheet pan with a lip, wrapping it with aluminum foil to help for the after cleaning. Drizzle your tomatoes, peppers, and garlic with oil. Sprinkle them with ½ teaspoon salt and pepper to season. Broil for about 10 to 15 minutes until soft and slightly charred.

Blend your Salsa

• If you prefer chunky salsa, use a Mexican Molcajete or a food processor. My molcajete is too small, as you can see, but it works just fine for me to prepare my traditional salsas with the authentic taste of México.
• But if you prefer a smooth texture for your salsa, use the blender. The tomatoes will be very juicy and soft from this roasted process, and you won’t need to add water to the blender.

Fry and Serve your Salsa.

• Heat some extra oil in a skillet over medium heat and add the sauce. Cook for about 5 minutes. Season with salt if needed. Your sauce is ready!!