Smoked Serrano and Roasted Tomato Salsa
At a glance
2 large tomatoes
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.
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.