Preheat oven to low broil
On a baking sheet or dish add tomatoes, tomatillos, Serrano peppers and 1/4 of an onion. Add 1 tsp of olive oil to coat the veggies then place in the oven. Allow to broil for 10 minutes. After 10 minutes, add the garlic cloves and chile de arbol and flip the other ingredients. You'll want to check it frequently 3-4 minute intervals flipping the chile peppers as they will brown quickly.
Once the veggies are roasted to your desired doneness about 15 minutes remove from the oven and allow to cool.
Add the roasted veggies, one can of diced tomatoes, and cilantro to a blender or food processor. Pulse a few times until the salsa reaches your desired consistency—It should be smooth yet chunky.
Add in salt, 1 tsp of chicken bouillon, lime or lemon juice and combine. Pour the salsa into a bowl, then add 1/4 diced white onions to the bowl. Mix with a spoon until combined. Taste and adjust seasonings if needed.
Allow it to cool before serving. Enjoy this delicious roasted tomato salsa with your tortilla chips or on tacos.
