Roasted Serrano Salsa
photo by Rita1652
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
3 cups
ingredients
- 6 serrano chilies
- 1 lb tomatoes, finely diced
- 2 tablespoons red onions, minced
- 1⁄4 cup orange juice
- 2 tablespoons yellow bell peppers, diced
- 2 tablespoons cilantro, diced
- 1 tablespoon rice vinegar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
directions
- In a cast iron skillet over medium high heat cook the seranos until blackened.
- Remove half of the blackened skin and discard.
- Chop the chilies.
- Combine the chopped chilies with the remaining ingredients.
- Let stand 1 hour.
- Cover and refrigerate.
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Reviews
-
I had a hard time eating this! BUT my DH had no problem. He just loved it! I boosted up the heat by adding habanaro peppers to the serranos. I roasted them in the oven let them sit and peeled all the skin off. I used 2 very large home grown tomatoes, fresh squeezed orange juice, & for him parsley to replace one of my favorite herbs cilantro (he just doesn't like cilantro. He was sweating and kept on eating. Now everyone just remember I rose the heat level. John thanks you so much! Can you tell I made this for him. Hey! And we didn't miss the garlic that I throw into everything.
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>