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Smoked Serrano and Roasted Tomato Salsa

Smoked Serrano and Roasted Tomato Salsa
Tuesday, 19 May 2009


This 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.


At a glance
Cooking Method
Heat Level
3/4 cup

2 large tomatoes
1 tablespoon Chipotle Texas Red Serrano Powder, buy 
1/4 teaspoon salt



Grill 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.

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.


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