Salsa

This was prepared when I attempted to make Chiles Rellenos. I saw attempted because the Chiles Rellenos was a failure but this salsa was delicious and I will definitely be making it again. This could be used as a dip or to top on another dish.

  • Difficulty: easy
  • Print

This was prepared when I attempted to make Chiles Rellenos. I saw attempted because the Chiles Rellenos was a failure but this salsa was delicious and I will definitely be making it again. This could be used as a dip or to top on another dish.

Summary

  • Cuisine: mexican
  • Cooking Time: 20 mins

Ingredients

1 lb Roma Tomatoes
1/2 White Onion
2 Cloves Garlic
2 Serrano Chiles
1 teaspoon Fresh Lime Juice , plus exta
1 teaspoon Kosher Salt

Steps

  1. Half and core the Tomatoes, slice the Onion, peel and dice the Garlic, and stem and dice the Chiles.
  2. Heat the broiler in high and arrange a rack in the upper third of the oven.
  3. Cover a baking sheet with foil. Place the tomato halves, skin-side up, on the baking sheet. Scatter the sliced Onion, minced Garlic, and minced Chiles around the Tomatoes.
  4. Broil until the Tomato skins start to blacken and blister, about 5 – 8 minutes.
  5. Transfer the vegetables to a blinder, add the Lime Juice and Salt to a blender. Using a towel over the blender, create a vent to let the steam escape and blend into a smooth puree (about 1 minute). Taste and season with more Salt and Lime Juice.
  6. Either server or transfer to a pot and keep warm over low heat.

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