Smokey Mexican Salsa

Smokey Mexican Salsa

Prep Time Prep: 10 min Cook Time Cook: 40 Total Time Total: 50

thestayathomechef.com

  • 3 tomatoes (softer side)
  • 3-9 Serrano peppers (desired spiciness)
  • 1 clove garlic
  • 1/2 tsp salt
  1. In a pan with a large sheet of foil roast peppers and tomatoes turning them to blacken all sides
  2. Wrap foil up over tomatoes and pepper to creat a Dutch oven and cover
  3. Let cook till very very soft and tender with a lot of juice in bottom
  4. In molcajete crush garlic and salt together
  5. Mash each tomato separately and add to a bowl
  6. Mash peppers one at a time and add to tomatoes
  7. Start tasting after 3 peppers and only add for additional spice
  8. Note:
  9. Some peppers are spicier than other depending on season and location. Cook more and start small
  10. Blend if desired instead of using molcajete

Ingredients

  • 3 tomatoes (softer side)
  • 3-9 Serrano peppers (desired spiciness)
  • 1 clove garlic
  • 1/2 tsp salt

Instructions

  1. In a pan with a large sheet of foil roast peppers and tomatoes turning them to blacken all sides
  2. Wrap foil up over tomatoes and pepper to creat a Dutch oven and cover
  3. Let cook till very very soft and tender with a lot of juice in bottom
  4. In molcajete crush garlic and salt together
  5. Mash each tomato separately and add to a bowl
  6. Mash peppers one at a time and add to tomatoes
  7. Start tasting after 3 peppers and only add for additional spice
  8. Note:
  9. Some peppers are spicier than other depending on season and location. Cook more and start small
  10. Blend if desired instead of using molcajete