Ingredients for Roasted Serrano Salsa
- Serrano Chilies
- Tomatoes
- Red Onions
- Orange Juice
- Yellow Bell Peppers
- 1/2 cup chopped cilantro
- Rice Vinegar
- 1/2 teaspoon salt
- Sugar
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How to Make Roasted Serrano Salsa
- Preheat your oven to 400°F (200°C).
- Halve 1 pound of serrano peppers lengthwise and remove the stems.
- Place the serrano peppers cut-side down on a baking sheet.
- Roast for 20-25 minutes, or until the peppers are blackened and slightly charred.
- Remove from oven and let cool slightly. Once cool enough to handle, peel off and discard about half of the blackened skin.
- Roughly chop the roasted serrano peppers.
- In a medium bowl, combine the chopped serranos with 1/2 cup finely chopped red onion, 1/2 cup chopped cilantro, 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Let the salsa stand at room temperature for 1 hour to allow the flavors to meld.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to fully develop. The salsa will keep in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
28g
Fat
0g
Carbs
3g
