Roasted Chile Salsa

1. Preparation

Preheat your broiler and position the oven rack at the top. Begin by reserving the juice and seeds from the halved tomatoes, setting aside two of the tomatoes and one jalapeño for later.

2. Coat Vegetables in Oil

Toss the remaining tomatoes, jalapeños, garlic, ancho chiles, red bell pepper, and red onion in a tablespoon of olive oil, ensuring everything is evenly coated. Spread this mixture onto a half-sheet pan.

3. Broil Vegetables

Broil the vegetables for about 20 minutes, stirring every 5 minutes to ensure even browning. Once they are charred, remove them from the broiler.

4. Blend Salsa Mixture

Transfer the broiled vegetables to a food processor. Add in the reserved tomatoes and jalapeño, along with the lime juice, kosher salt, and chili powder. Pulse the mixture to reach a salsa consistency, adding the reserved tomato juice if needed to adjust the texture.

5. Garnish and Serve

Allow the salsa to rest at room temperature or refrigerate it for a few hours to let the flavors meld together. Before serving, garnish with freshly chopped herbs like cilantro, parsley, or scallions for a burst of freshness.