Photo by Sonia Mendez Garcia

Blackened Jalapeño-Serrano Salsa

Cuisine: Latin
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings
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.




  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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