Charred Serrano Salsa with Onion and Cilantro
This Charred Serrano Salsa is bold, spicy, and full of fresh flavor. Serrano peppers, tomatoes, and garlic are dry-roasted until blistered and fragrant, then blended into a vibrant salsa and finished with fresh diced white onion and cilantro. The char adds depth, while the raw onion brings a crisp bite that balances the heat. It’s a simple, fiery salsa that works just as well spooned over tacos and eggs as it does alongside grilled meats or soups.
prep time
10 minutes
cook time
10 minutes
Ingredients
3 serrano peppers
2 small Roma tomatoes
1 garlic clove, unpeeled
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin
1/2 cup water
1/4 white onion, finely diced
1/4 cup chopped cilantro
2 small Roma tomatoes
1 garlic clove, unpeeled
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin
1/2 cup water
1/4 white onion, finely diced
1/4 cup chopped cilantro
Directions
Heat a cast-iron griddle or skillet over medium-high heat.
Dry roast the serrano peppers, tomatoes, and unpeeled garlic, turning occasionally, until everything is softened and charred in spots. Remove the garlic as soon as it’s golden on both sides to prevent bitterness.
Transfer the serranos, tomatoes, and peeled garlic to a blender. Add the salt, black pepper, cumin, and water.
Blend until mostly smooth, about 30-45 seconds, leaving a little texture.
Pour the salsa into a bowl and stir in the diced onion and cilantro.
Taste and adjust seasoning as needed.
Serve at room temperature, or store in an airtight container in the refrigerator for up to 5 days.
Dry roast the serrano peppers, tomatoes, and unpeeled garlic, turning occasionally, until everything is softened and charred in spots. Remove the garlic as soon as it’s golden on both sides to prevent bitterness.
Transfer the serranos, tomatoes, and peeled garlic to a blender. Add the salt, black pepper, cumin, and water.
Blend until mostly smooth, about 30-45 seconds, leaving a little texture.
Pour the salsa into a bowl and stir in the diced onion and cilantro.
Taste and adjust seasoning as needed.
Serve at room temperature, or store in an airtight container in the refrigerator for up to 5 days.
