Go Back
Roasted serrano salsa in a molcajete with wooden spoon.
Print

Roasted Serrano Salsa

This roasted serrano salsa is made with serrano peppers, roasted tomatoes and garlic to bring a rich, deep flavor to your meal or tortilla chips!
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Keyword authentic mexican salsa, roasted salsa, roasted serrano salsa, salsa, serrano salsa
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 10 serrano peppers
  • 2 medium tomatoes
  • 1 clove of garlic
  • 1/4 cup of cilantro
  • 3/4 teaspoon salt

Instructions

  • Heat a clean, dry skillet over medium heat. Wash your tomatoes and serranos well under running water, dry them and place them whole on the hot skillet.
  • Let the tomatoes and peppers roast for 15–25 minutes, or until the skin blisters, has black spots and they are soft. Rotate the tomatoes and peppers every few minutes to cook them evenly on all sides. The peppers will roast faster and will need to be removed 5-10 minutes before the tomatoes. When they are well charred and soft they are ready to be removed and placed in the blender.
  • Add one clove of garlic, the chopped cilantro and salt to the blender. Use the pulse function on your blender or processor until you reach the desired consistency. This salsa is typically left somewhat chunky so that it maintains the texture of the tomatoes and peppers.
  • Taste the salsa and adjust the salt if needed. Transfer the salsa to a bowl and serve immediately with chips, tacos, grilled meats, or any of your favorite dishes.