Ingredients40 m servings 17
- Cover a large griddle or skillet with aluminum foil and heat on the stove over medium-high heat. Roast the garlic, serrano peppers, onion, and tomatoes on the hot griddle, turning frequently, until lightly blackened, but not burned, about 5 minutes for the garlic, 10 minutes for the peppers and onions, and 15 minutes for the tomatoes. Set the vegetables aside to cool.
- Blend the garlic, peppers, onion, tomatoes, and salt in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 17 calories; 0.2 3.8 0.7 0 36 Full nutrition
ReviewsRead all reviews 5
Very delicious and just the right amount of spice! Will definitely keep this recipe for the books.
This is a bit like salsa to me. My family loved it - we are making it for the third time today! Definitely it is worth the time spent roasting the veggies as Tequila Pro says. I didn't use th...
Whoa that's some heat! It was hard to add salt to taste because it was spicy. I made this for my husband; I'm the wuss! I had to alter the serving size in half because it makes enough. I think i...
Quite often I make a similar sauce. My recipe varies depending on what I have on hand. I've roasted serranos, jalepeños, and other chilies on a caste iron skillet, as well as open flame. I've a...