Blackened Jalapeño-Serrano Salsa
- canola oil
- 2 Roma tomatoes
- 6 jalapeño peppers
- 3 serrano peppers
- 1 small white onion sliced thick
- 1 lime juiced
- 1/4 cup cilantro chopped
- salt to taste
I always have many types of salsas in my fridge because I love to mix and match different tastes with rice, tortillas or even as a taco topping. This blackened jalapeño-serrano salsa is smokey, spicy and super easy to make. If you want to reduce the spiciness, remove the seeds from the peppers before you chop them.
When using the stove-top method for blackening, you need a little patience to get the vegetables to the perfect cooking stage.