Roasted Serrano Salsa
10 ingredients
3 steps
Ingredients
- 6 Serrano chile peppers
- 1 lb. plum tomatoes, finely chopped
- 2 Tbsp. finely chopped purple onion
- 1/4 c. fresh orange juice
- 2 Tbsp. chopped yellow bell pepper
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. rice vinegar
- 1/2 tsp. salt
- 1/2 tsp. sugar
- Cumin to taste
Directions
-
1Cook Serrano peppers in a cast iron skillet on high heat 10 minutes or until blackened, turning peppers.
-
2Combine Serrano peppers, tomatoes and next 7 ingredients.
-
3Cover and refrigerate at least 1 hour before serving.
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