Roasted Serrano
This roasted serrano hot sauce/salsa is one in a series of many salsa recipes I enjoy preparing with vinegar to add some acidity and to help preserve longer.
Servings 16 ounces
Ingredients
- 1 tbsp oil
- 2 medium tomatillos remove husk and wash
- 20 serrano peppers, 240 grams sliced
- 1 jalapeño pepper, 40 grams sliced
- 6-7 cloves of garlic, 30 grams
- 1 oz scallions, just the green bottoms
- 3 oz white vinegar
- 9 oz water
- Salt, to taste
Instructions
- Preheat a large griddle or skillet to medium heat, After removing the stems from the peppers, slice or roughly chop them. Leave the skins on the cloves of garlic. Slice the tomatillos in half. Transfer them to the preheated cooking surface. After a few minutes, drizzle over the 1 tablespoon of oil. This will speed up the roasting process and add another level of flavor. Remove the garlic and tomatillo after 15 minutes. Leave peppers on for 5 more minutes.
- When ready, transfer peppers to the blender jar. Peel the cloves of garlic, add to blender along with the tomatillos. Add the green onions, vinegar, water and salt to taste. Pulse to blend if you desire a more coarse looking salsa. If you prefer is more smooth, then blend on high for 35-45 seconds.
- Pour salsa into sauce pan and cook at medium heat until it comes up to a boil. Reduce heat to a light simmer. Taste for salt. Cook for another 7-8 minutes. Let cool, then store in glass jar with a tight lid, refrigerated. The salsa will last for at least 6 months refrigerated.