Blackened Jalapeño-Serrano Salsa

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Blackened Jalapeño-Serrano Salsa

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 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
Difficulty:
Two types of chile means double the flavor!

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.

 

Directions

  1. Preheat a large skillet or comal (a Mexican griddle) to medium heat for 5 to 6 minutes. Line it with foil paper and drizzle it with a little canola oil.
  2. Roast (blacken) the tomatoes, peppers and onion, turning as needed, for about 10 to 15 minutes.
  3. Let them cool slightly, chop finely by hand, add juice of 1 lime, cilantro and salt to taste.
  4. Let it sit for at least 30 minutes. You could add roasted garlic as well if you like. Serve with chips or as a garnish for your favorite Mexican foods.

Chef Notes


When using the stove-top method for blackening, you need a little patience to get the vegetables to the perfect cooking stage.

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Votes: 1
Rating: 5
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Did you know?

Lime juice contains antioxidants that slow down the build up of plaque on artery walls.

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