Prep 5 mins
Cook 20 mins
This is a very mild salsa with a nice smoky flavor. Great served with tacos, flautas, grilled meats, or chips The salsa ingredients should be grilled until well blackened. If you would like a hotter salsa just add more serranos. From my favorite cookbook, Baja: Cooking on the Edge.
- 3 large fresh anaheim chilies
- 1 fresh serrano chili
- 3 ripe roma tomatoes
- 2 garlic cloves, unpeeled
- 1⁄4-1⁄2 cup water
- 1 teaspoon white vinegar
- 3⁄4 teaspoon kosher salt
- Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over high heat in a well-ventilated area, dry-roast the chiles, tomatoes, and garlic. Roast the Anaheims and tomatoes until well blackened on all sides; roast the garlic and serrano just until softened.
- Cool the chiles. Core the tomatoes and drop into a food processor. Stem the serrano, peel the garlic, and add them to the processor.
- Stem and seed the Anaheims; do not peel. Add to the processor and pulse until smooth. Scrape into a bowl and add the water, vinegar, and salt.