Roasted Serrano Salsa

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Roasted Serrano Salsa

 

6 serrano peppers

1 lb. ripe roma tomatoes, finely diced

2 tbsps. red onion, minced

1/4 cup fresh orange juice

2 tbsps. yellow bell pepper, finely diced

2 tbsps. cilantro, finely chopped

1 tbsp. rice vinegar

1/2 tsp. salt

1/2 tsp. sugar

 

Cook the serranos in a black iron skillet over medium-high heat until

blackened. Remove about half of the blackened skin, then chop fine. Mix together

with the remaining ingredients. Let stand for one hour. Cover and refrigerate

until ready to serve.

 

 

 

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