1.Roast the Ingredients:
•Place the tomatoes, jalapeños, and garlic cloves on a hot skillet or griddle (without oil).
•Roast them until the skins are slightly charred and blistered, turning occasionally for even cooking.
2.Blend the Base:
•Transfer the roasted tomatoes, jalapeños, and garlic to a blender.
•Add the chopped onion, olive oil, and ground cumin. Blend until smooth or to your preferred consistency.
3.Season the Salsa:
•Pour the blended mixture into a bowl. Stir in the chopped cilantro and lime juice.
•Add salt to taste, adjusting as needed.
4.Serve or Store:
•Serve immediately with tortilla chips, tacos, or grilled meats.
•Store in an airtight container in the refrigerator for up to a week.
Enjoy the vibrant, spicy flavors of this homemade salsa picante! Let me know if you’d like any adjustments or variations.
