    Smoked Serrano and Roasted Tomato Salsa
Tuesday, 19 May 2009
DescriptionThis recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. IngredientsAt a glance
Cuisine
Mexican
Ingredient
Vegetable
Cooking Method
Grill
Heat Level
3
Chile
Chipotle
Makes
3/4 cup
2 large tomatoes
Methods/stepsGrill the tomatoes and chiles by placing them 3 to 6 inches above hot coals. Turn them often until they are soft and the skins are charred. Place them in a blender along with the Red Serrano Powder. Puree for about 30 seconds. Strain the salsa and add the salt, mixing well. Reviews |
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Additional Tips
Of course, there has to be an exception to the rule that salsas are uncooked and sauces cooked. Here's one in between, a simple but tasty salsa that's served in south Texas norteño restaurants as a dip for chips. The texture is smooth and the sauce is smoky and flecked with tiny bits of the charred tomato skins, which add an interesting taste.