Get ready to transform your ordinary meals into a culinary explosion with this mind-blowing Roasted Tomato Serrano Salsa! Imagine the perfect blend of smoky, charred tomatoes and the bold kick of serrano peppers that will transport you straight to the vibrant streets of Mexico. This isn't just another salsa recipe - it's a flavor adventure that will elevate your cooking game and leave your guests begging for more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 6 ripe tomatoes
- 2 serrano peppers
- 1/4 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your tomatoes and peppers roast evenly and develop a rich flavor.
- Rinse the ripe tomatoes under cold water to remove any dirt. Pat them dry with a clean kitchen towel. Cut the tomatoes in half, and place them cut side up on a baking sheet.
- Wash the serrano peppers and remove the stems. If you prefer a milder salsa, you can slice the peppers in half and remove the seeds. Place the whole or halved peppers on the baking sheet with the tomatoes.
- Peel the onion and chop it into small pieces. Spread the chopped onion over the tomatoes and peppers on the baking sheet.
- Peel the garlic cloves and mince them finely. Add the minced garlic to the baking sheet, distributing it evenly over the vegetables.
- Drizzle a little olive oil over the tomatoes, peppers, onions, and garlic. Sprinkle with salt to taste, then toss everything together gently to ensure even coating.
- Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the tomatoes are soft and slightly charred, and the peppers have blistered.
- Once roasted, remove the baking sheet from the oven and allow the vegetables to cool for a few minutes. This will make them easier to handle.
- Transfer the roasted tomatoes, peppers, onions, and garlic into a blender or food processor. Add the chopped cilantro and blend until you reach your desired salsa consistency, whether chunky or smooth.
- Taste the salsa and adjust the seasoning with more salt if necessary. If you like it spicier, you can add more serrano peppers or even a pinch of cayenne pepper.
- Once blended, transfer the salsa to a bowl or airtight container. Let it cool to room temperature before serving or refrigerate if not using immediately.
- Serve your roasted tomato serrano salsa with tortilla chips, tacos, or as a topping for grilled meats and vegetables. Enjoy!
Tips
- Choose Ripe Tomatoes: Select deep red, slightly soft tomatoes for the most intense flavor and natural sweetness.
- Customize Your Heat Level: Remove seeds from serrano peppers for a milder salsa, or keep them in for maximum spiciness.
- Roasting Secrets: Make sure to spread vegetables evenly on the baking sheet for consistent charring and flavor development.
- Blending Technique: Pulse the blender for a chunky salsa, or blend longer for a smoother consistency.
- Flavor Enhancing Trick: Let the salsa sit for 30 minutes before serving to allow the flavors to meld together perfectly.
- Storage Tip: This salsa keeps well in the refrigerator for up to 5 days, with flavors intensifying over time.
- Serving Suggestion: Bring the salsa to room temperature before serving to maximize its vibrant flavor profile.
Nutrition Facts
Calories: 15kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
