Salsa Roja

1: Cut jalapeños in half and deseed them.

2: Rough chop the white onion and decore the tomatoes before quartering them.

3: Place the vegetables, including garlic, in a sheet pan and cover with olive oil, then season with salt and pepper.

4: Roast or broil the vegetables in the oven until charred, flipping halfway through.

5: Meanwhile, clean and roughly chop enough cilantro for ¾ of a cup.

6: Juice the lime and deseed some chipotle peppers in adobo sauce.

7: Combine all the ingredients in a blender and season with salt as needed, adding lime juice last to taste.