Photo by Sonia Mendez Garcia Blackened Jalapeño-Serrano Salsa
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.
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
Directions
- 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.
- Roast (blacken) the tomatoes, peppers and onion, turning as needed, for about 10 to 15 minutes.
- Let them cool slightly, chop finely by hand, add juice of 1 lime, cilantro and salt to taste.
- 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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