Fire-Roasted Red Salsa
Recipe by El Segundo Sol
Turn up the heat with El Segundo Sol’s recipe for Fire-Roasted Red Salsa. Made from Roma tomatoes and serrano peppers roasted to perfection, this dip will level up your next taco night.
Fire-Roasted Red Salsa
Smoky, spicy, and chip-approved
Yield: 4-6 servings
Ingredients:
1 lb. roma tomatoes (about 3-4 medium tomatoes)
2 serrano peppers
½ white onion, quartered
3 cloves garlic
½ bunch cilantro
kosher salt, to taste
1-2 Tbsp. avocado oil (or any neutral oil)
Method:
1. Preheat your oven to 500°F.
2. Place the tomatoes, onion, serrano peppers, and garlic on a medium sheet pan or oven-safe frying pan, drizzle with avocado oil, and sprinkle with a pinch of salt.
3. Roast in the oven for 20-25 minutes until the upper surfaces of the vegetables begin to slightly char, then remove from the oven and rest for 2-3 minutes.
4. Add all roasted vegetables into the blender, add the cilantro, and blend on high for 10 seconds.
5. Taste for seasoning and add salt to taste.
