Chips and salsa is one of my absolute favorite snacks… like when bottomless chips & salsa are served before dinner you can guarantee my appetite for my actual meal is in danger, can anyone else relate here?! When it comes to salsa I’m a the hotter the better kind of girl, so when my fiance brought home a bunch of fresh serrano peppers I knew we had to try our classic salsa verde with serranos subbed in for jalapeños. While serrano’s are a smaller hot pepper they pack more heat than a jalapeño, but still quite a bit less than a habanero or extremely hot pepper making them perfect for a tolerable hot salsa. (If you aren’t an extra spicy lover, no worries, I have directions to make more mild below)!
Roasted Serrano Pepper Salsa
- 5-7 to matillos use a couple extra if yours are small.
- 3 serrano peppers
- 2 cloves garlic
- 1/4 white onion diced
- Small handful cilantro leaves
- 1 tsp salt
- 1 tsp red pepper flakes
- Turn on oven to high broil. (If you’re oven has a broil temperature setting, set to 525 degrees). Line baking sheet with foil.
- Peel off tomatillo outer shells and stems of serrano peppers.
- Add tomatillos, peppers, and garlic to pan and broil until browned on tops and then rotate veggies and brown other side. About 6-7 minutes first side, 4 minutes second side.
- Use a food processor (or blender) to blend all roasted veggies together.
- Add diced onion, cilantro leaves, salt and red pepper flakes to food processor and blend until fully combined.
- Serve while warm or chill if you prefer cold salsa. Flavor is great served both ways!
- I personally love have some while it’s warm and fresh and then save the other half to eat chilled!
- If you like more mild salsa, use only 1 serrano, for medium try 2. You can always roast all 3 (or even more if you want HOT), and add one at a time until it’s the perfect level of spicy for you!
- Cilantro can be a strong flavor to some, again here you can always add more if you’re unsure.