add to shopping list Ingredients

5 Serranos (you can also use jalapenos or hungarian wax peppers)
5 roma tomatoes
1 Red Onion
2 tsp cumin
1/2 cup cilantro
2 cloves garlic
1 tsp salt
1 tbsp Lime Juice

Preparation

Roast the peppers and tomatoes. If you're lucky enough to have a cage, do them over coals or a flame. Otherwise, use a cast iron skillet. Roast them until the skin is blackened in places (not necessarily all over).

Cut off the stems of the peppers and the stem end of the tomatoes, then drop them in a food processor or blender, skins, seeds and all. Quarter the onion, and add as well, along with the lime juice. Smash your garlic cloves under a knife and mince. Add that and the cilantro, then blend. Now start adding the cumin and salt (this is a "to taste" kind of thing).

If you find the salsa too mild, you can always chop up another serrano and blend it in. Too hot? I haven't the slightest idea (my salsa has 4-5 peppers), but I suppose adding another tomato might take some of the bite out.

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Reviews

4/27/10

Theresa111 says:

My husband just loved salsa and I never ever fix it. It looks like it would have heat and a bite. :P

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