For the Roasted Tomato Salsa:

1. Place an oven rack 6” from the broiler and preheat the broiler to high.
2. Line a baking sheet with foil and add the tomatoes, jalapeño, serrano, quartered onion, and garlic cloves. Broil for 6–8 minutes, until the vegetables are charred and blistered. Remove the onion and garlic once they are charred and softened, then flip the tomatoes and peppers and continue broiling. Remove the peppers once they are charred all over, while the tomatoes may need up to 16–18 minutes total to become deeply charred. Keep a close eye on the vegetables, as they will finish at different times.
3. Let the vegetables cool slightly. Remove the skin from the onion and garlic and add them to a blender along with the tomatoes. Remove the stems from the jalapeño and serrano, then prepare the peppers based on your preferred spice level:
   1. Mild: Remove all seeds from both peppers.
   2. Medium: Remove the jalapeño seeds; leave the serrano seeds intact.
   3. Spicy: Remove half the jalapeño seeds, leave the serrano seeds intact, and add the chipotle pepper.
   4. **I recommend removing at least some of the jalapeño seeds, as they can add bitterness. Since peppers vary in heat, you can always start with fewer seeds and add more to taste. You can always add spice, but it’s much harder to take it out!
4. Add the peppers, cilantro, lime juice, chicken bouillon (if using), and salt to the blender. Blend until smooth, then taste and adjust the salt, lime juice, or spice level as desired.
5. Place in an airtight container in the fridge to chill for at least 30 minutes before serving to help the flavors meld and allow the salsa to fully cool. Serve with tortilla chips or as desired.