Roasted Tomato Salsa
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
4 vine-ripened tomatoes, quartered
2 small yellow onions, cut into wedges
6 garlic cloves, peeled
3 Serrano chili peppers, stemmed (use less for a milder salsa)
1/4 cup vegetable oil
2 teaspoons salt
1 teaspoon cumin
1/4 cup cilantro leaves
1 tablespoon fresh lime juice, from one lime, plus more if needed
Instructions:
Servings: Makes 2-1/2 cups
Preheat broiler. Line rimmed baking sheet with aluminum foil. Place tomatoes, onions, garlic and whole Serrano chile peppers with vegetable oil directly on sheet pan and toss with your hands. Broil about 5 inches from heat until softened and charred, 10-15 minutes.
Transfer vegetables and juices to food processor fitted with metal blade. (If you are concerned about spice level, add only one Serrano pepper at this point. You can always blend in the others to taste.) Add salt and cumin and pulse until just slightly chunky. Add cilantro and fresh lime juice, and pulse until cilantro is chopped. Taste and adjust seasoning with salt and more lime juice if desired. (Be sure to add enough salt and lime to bring out all the flavors.) Transfer to bowl and serve warm, at room temperature or slightly chilled.
From onceuponachef.com