Spicy Mole Rojo Salsa with Tortilla Chips

Preheat oven to 400°F (200°C).

Toss the tomatoes, onion, jalapeños, bell pepper, and garlic cloves with olive oil, salt, and pepper on a baking sheet.

Roast for 25-30 minutes, or until the vegetables are softened and slightly charred.

Let the roasted vegetables cool slightly.

Transfer the roasted vegetables to a blender or food processor. Add the mole rojo paste and lime juice.

Pulse until you reach your desired consistency. Be careful not to over-blend; you want some texture.

Stir in the chopped cilantro.

Taste and adjust seasonings as needed (salt, pepper, lime juice, or more mole rojo for heat).

Serve immediately with crispy tortilla chips, or chill for later.