Ingredients

2 ripe tomatoes, cored and quartered
1/2 onion, chopped
2 cloves garlic, minced
1 serrano pepper, stemmed and seeded
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
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Instructions

Roast the tomatoes, onion, and serrano pepper over medium heat in a grill pan or under the broiler, until charred all over.
Let cool slightly, then transfer to a blender or food processor.
Add the cilantro, salt, and pepper and blend until smooth.
Serve with tortilla chips, tacos, or burritos.
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Tips

For a spicier salsa, add more serrano peppers.
For a milder salsa, remove the seeds from the serrano peppers.
You can also add other vegetables to the salsa, such as bell peppers, carrots, or zucchini.
Store the salsa in an airtight container in the refrigerator for up to 1 week.