In an ungreased griddle at medium high heat, roast the tomatoes, garlic and peppers. They will start showing brown spots. Turn them to get an even roasting.
In different areas of Northern México, some cooks use a stove top type of grill to char their tomatoes and peppers.
I found this at an Asian market. I tried it out but it takes longer to cook the tomatoes and is a little bit messy. So, I will stick to the more traditional griddle method.
You can also char/roast the tomatoes directly over a flame, or on your gas or charcoal grill and also roast them in your broiler, just make sure you do place the tomatoes in a fireproof pan to contain the juices from the tomatoes and turn the tomatoes once to roast the other side. The tomatoes should be soft and slightly charred when done.
Put the ingredients into a blender and puree until smooth.
If you want to have a chunky style salsa use a Mexican Molcajete or a food processor. My molcajete is too small, as you can see, but works just fine for me to prepare my traditional salsas with the authentic taste of México.
But if you prefer 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.
Now heat the oil in a skillet, at medium heat and add the sauce.Cook for about 5 minutes. Season with salt . Your sauce is ready!!
I made myself some tacos on stove top-charred tortillas with Queso Fresco and topped with salsa.
The peppers and garlic will take less time, make sure to put aside before they get too charred.