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Roasted Serrano Pepper Salsa

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

  • 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. 
Salsa is extremely easy to play around with by test tasting and adding more spice or other ingredients to the processor. Want more salt? red pepper flakes? Go for it!