• Lulu Perez

Spicy Roasted Tomato and Serrano Salsa with Baked Tortilla Chips

Updated: May 4, 2020

Every time the family gets together for a carne asada, we're grilling a ton of meat, heating up tortillas, have queso fresco, chips, and other sides on the table. My brother-in-law, Juan, placed some tomatoes and onions on the grill to roast and he made it molcajete style. It was so spicy, yet so addicting! I decided to create my own version of this salsa because I loved it on almost every meal I had. Whether it be on my eggs, tacos, tostada, grilled chicken, or pan fried fish. It tastes even better chilled.

I have paired this salsa with a recipe for simple baked tortilla chips.


Spicy Roasted Tomato and Serrano Salsa


Ingredients:

  • 4 tomatoes

  • 6 serranos

  • ½ medium yellow onion

  • ¼ bunch cilantro

  • 2 tsp salt

  • ¼ tsp pepper

  • Half lemon juice

  • Olive oil


Directions

  1. Preheat the oven to 450 degrees Fahrenheit.

  2. Prepare a baking sheet lined with foil or parchment paper. Place the tomatoes and serranos on the baking sheet. Drizzle olive oil and sprinkle some salt. Place in the oven, *top rack* for 10-12 minutes. Just until the tomatoes and serranos roast nicely and burst with their juices.

  3. While the serranos and tomatoes are baking in the oven. Dice the onion and chop the cilantro. Place in a bowl with lemon juice and 1 tsp of salt. Set aside.

  4. Once the tomatoes and serranos are done, let cool for about 10 minutes. Using a food processor or blender, pulse them about 5-6 times, just until it looks chunky to your liking.

  5. Pour into the bowl with onion, cilantro and lemon juice. Sprinkle in 1 tsp of salt and ¼ tsp pepper. Mix thoroughly.


Enjoy as a dip or topping!


Note:

For a less spicy salsa, use 4 or 5 serranos. For more spice, use 7 or 8 serranos.

Tastes great chilled or warmed!


Baked CornTortilla Chips


Ingredients

  • Pack of 30 corn tortillas

  • Olive oil

  • Salt


Directions

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Prepare a baking sheet lined with lined parchment paper. Take about 6-8 tortillas stacked. Brush both sides with oil then cut into fourths. Spread the chips out in a single layer and season with salt. Place in the middle rack of the oven. Bake for 12 to 15 minutes or until you see brown crisp edges. Let cool and enjoy!



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