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4 Roma tomatoes
4 serrano chiles
3 cloves of garlic (skins on)
1 small white onion, cut into quarters
Juice of 1 key lime
1. Heat a cast-iron pan or heavy griddle pan to medium heat. Add all of the vegetables, minus the lime and cilantro. Drizzle with a bit of canola oil. Cook until the veggies start to brown, turning as needed. The onions and garlic will be ready after about 10 to 15 minutes, remove and set aside.
2. Once the rest of veggies are done, remove from heat and let them cool slightly. Start by peeling the skins off of the garlic. Add 1 tsp. salt, 1 garlic clove, 1 serrano pepper and 2 tomatoes. Use the stone to grind the chile and garlic into the salt and work the tomatoes in carefully. Gradually add in the rest of the ingredients a little at time.
3. If you need to, take some of the salsa out and transfer it to a bowl while you prepare the rest of the salsa. Stir well and taste for salt, add a little lime juice.
Other recipes by Sonia:
Mexican Red Rice
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas
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