440g Roma tomatoes, whole (about 4–5 medium)
65g serrano chiles, whole (about 4–5 chiles)
35g jalapeño chiles, whole (about 1 large or 2 small)
30g garlic cloves, in paper (about 6 cloves)
100g radishes, small diced (about 1 cup)
65g red onion, small diced (about 1/2 cup)
10g cilantro, chiffonade (about 1/4 cup)
4g Diamond Crystal kosher salt (about 3/4 tsp)
2g Knorr chicken bouillon powder (about 1/2 tsp)
Heat a comal over medium-high. Place the tomatoes in the center and the chiles + garlic around the edges. Roast, turning often, until blackened and tender.
Transfer the charred tomatoes, chiles, and garlic to a blender. Add a pinch of salt and purée until smooth (or chunky—your call).
Let the salsa cool slightly, then fold in the radishes, red onion, cilantro, salt, and bouillon.
Add a squeeze of lime if you like, or adjust salt and heat to preference.