Friday, March 21, 2014

Salsa Verde with Roasted Tomato

Salsa Verde with Roasted Tomato
(about 1 cup)


1 lb. Roma Tomatoes, cored & halved
½ medium White Onion, chopped
2 cloves Fresh Garlic, peeled & smashed
1 medium Serrano Chile, seeded
1 tsp. Fresh Lime Juice (more if needed)
1 tsp Salt


Turn on the broiler and set rack for upper third of oven. Place tomatoes skin-side up on a rimmed baking sheet. Scatter onion, garlic and pepper around the tomatoes. Broil until tomato skins start to blacken and blister (about 7 minutes). Transfer all the vegetables to a blender and add the lime and salt. Blend into a smooth puree and taste. Adjust seasoning with lime juice and salt. Transfer to a small sauce pan and keep warm until ready to use over low heat.

Note: If the Serrano chile is too hot for you, try a Jalapeno or even skip it. For those that like things hot, keep the seeds in or even add another chile.

Ideas for Future Efforts

1 comment:

  1. hello Barry..
    i'll like this sauce with habanero instead of serrano, once you roast the habanero you'll take out some of the hot, but still remains quite hot but with a magnificent flavor
    have a good one