Taqueria-Style Salsa

Place in a blender: 1 1/2 pounds of roughly chopped tomatoes, 1 peeled and roughly chopped onion, 2 peeled garlic cloves, 1 cup of loosely packed cilantro, and the juice of 1 lime.

Preheat the oven to broil and line a baking sheet with aluminum foil. Arrange the jalapenos on the prepared sheet and broil them until they are nicely charred. Charring adds a smoky flavor to the salsa. Trim off the stem ends of the jalapenos, discard them, and transfer the peppers to the blender with the other ingredients. For a milder salsa, remove the seeds and membranes after broiling.

In a small bowl, combine 2 teaspoons of ground cumin, 2 teaspoons of chili powder, and 2 teaspoons of salt. Mix thoroughly, then add the seasoning to the blender. Blend in short pulses until you reach the desired consistency.

Pour the salsa into a medium saucepan and heat it on high heat. Once it starts boiling, lower the heat and let it simmer for 15 minutes, stirring occasionally. The salsa will turn red as it cooks. After 15 minutes, take it off the heat, let it cool, and refrigerate until ready to serve.

Enjoy!