Total Time
32mins
Prep 5 mins
Cook 27 mins

This salsa goes well with anything, but especially tacos, burritos, and on eggs!

Ingredients Nutrition

Directions

  1. Place the tomatoes, serranos, and jalapenos on a well oiled baking sheet. Broil in the oven for 6 minutes on each side until charred on all sides.
  2. In a food processor, mince the onions and the cilantro until chopped really fine. Set aside.
  3. Once the tomatoes and chilies are charred place them in a blender with 2 cups of water and blend. (You may have to separate this into 2 batches).
  4. Place the blended tomatoes and chilies in a sauce pan and bring them to a boil. Add the vinegar and cumin to the salsa.
  5. Continue boiling the salsa for about 5 minutes or until reduced by 1/4. Take the salsa off of the heat and let cool for 10 minutes.
  6. Stir the cilantro and onion into the salsa and season with salt to taste. The salsa will stay fresh for 2 weeks if refrigerated in an air tight container.
  7. Enjoy!

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