Roasted Tomato Salsa
Serranos are generally hotter than jalapenos, but they're also smaller, so you can use either, in the same quantity. This salsa goes well with Sirloin Tacos and other Tex-Mex dishes.
Ingredients
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1/2 medium yellow onion, finely diced
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1-1/2 tablespoons fresh lime juice (from about 1/2 lime); more to taste
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6 medium Roma tomatoes
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3 fresh jalapeno or serrano chiles, halved lengthwise, stemmed, and seeded
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1 clove garlic, peeled
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1 cup coarsely chopped fresh cilantro
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1-1/2 teaspoons kosher salt; more to taste
Directions
1.
In a small bowl, soak the onion in the lime juice for 15 minutes. In a dry, heavy-duty skillet (preferably cast iron) over high heat, "roast" the tomatoes, chile halves, and garlic clove until charred on all sides, about 2 to 5 minutes for the garlic, 8 to 10 minutes for the chiles, and 12 to 15 minutes for the tomatoes. Pulse in a blender; the mixture should remain slightly chunky. Transfer to a serving bowl and add the onion, lime juice, cilantro, and salt. Taste and add more salt or lime juice if needed. Use immediately or cover and refrigerate for up to a week.
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Recommended Recipe:
Roasted Tomato Salsa
Once you taste this slow-roasted salsa, you'll want to use it in all your Mexican-style favorites--from the simplest dip for chips to the most complicated enchilada recipe.
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