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Roast the tomatoes, tomatillos, garlic bulb, onion, Cadiva peppers, and habanero peppers on the grill.
Chop the roasted vegetables with a large knife (machete) to create a chunky salsa.
Add salt, black pepper, and garlic to the chopped vegetables and mix well.
Add the jalapenos and serranos to the salsa.
Dice the nopales and add them to the salsa.
Serve the salsa with crispy corn tortillas and queso fresco.