Roasted Tomato Serrano Salsa (With A Couple Secrets) – a delicious recipe with tomatoes, serrano chiles, white onion, garlic, cilantro, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Line a dry saute pan with foil. Heat the pan over medium-high heat. Place the tomatoes and serrano chiles in the hot pan and pan-roast, turning on all sides using a large metal spoon, until the skins begin to blister and turn black in places. The skins of the tomatoes will begin to split. Remove before the tomatoes become mushy, and set aside until cool enough to handle.
2
Remove the tops of the chiles. Peel and seed them and place in a food processor fitted with a blade. Peel the tomatoes and place them in the food processor with the chiles. Add the onion, garlic, and cilantro. Pulse until the salsa is coarsely pureed.
3
Pour into a bowl and add the salt, pepper, lime juice and soy sauce. Stir to combine.
4
Serve as a condiment to fish, steak or on top of pasta.
174
kcal
Calories
38
g
Carbs
8
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds small to medium tomatoes (but I'm not talking grape tomatoes!), 2 serrano chiles, 1/2 cup white onion, coarsely chopped, 3-4 garlic cloves, coarsely chopped, and more.
Yes, Roasted Tomato Serrano Salsa (With A Couple Secrets) falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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