One of the simplest and most delicious things in the world to make is salsa. But when you add the easy step of roasting the tomatoes and chile, the unique and smoky flavor created can become addictive!
smoky roasted salsa
This made from scratch salsa requires a few more steps than picking a jar off the shelf, but you'll find that the slightly spicy bold flavors will knock you out. You can spoon it over enchiladas, tacos or simply dunk it with chips. Play around with the degree of spice by removing all or most of the seeds from the pepper.
2 ripe tomatoes
1 serrano or jalapeno chile Pepper
½ cup chopped fresh cilantro
In a hot pan roast the tomatoes and chile pepper until they burn black. Deglaze the pan with a little bit of water.
In a molcajete (or mortar) smash completely the tomatoes and the chile pepper until they get the consistency of a medium to thick salsa.
Add the deglaze from the pan followed by the cilantro and continue to mix. Add salt to taste.
Serve alongside avocado cubes to make the salsa more mild.
A molcajete is a granite mortar and pestle bowl that can be used for making guacamole as well as for serving it.