Salsa de Jalapeño o Serrano Asado (Roasted Jalapeño or Serrano Salsa)

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The simplicity of this salsa, imported from northern Mexico and popular 
in Texas, is deceiving, for it is one of the best all-around table
sauces. The charred tomatoes and chiles have a robust flavor, and you
can control the texture. Some cooks char onion slices on the grill and
add them to this salsa.

Ingredients

2 large tomatoes
2 jalapeño or serrano chiles, stems removed
1/2 teaspoon salt, or to taste

Instructions

Grill the tomatoes and chiles by placing them 3 to 6 inches above the 
flames. Turn them often; they should be soft and the skins should be
charred.
In a blender, pulse the tomatoes and chiles for 30 seconds to the
desired consistency. Add salt to taste. The texture is smooth and the
sauce is flecked with tiny bits of the charred chile and tomato skins,
which add an interesting flavor.

Serrano Salsa with Mangos and Tomatillos

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Not all Southwest salsas are tomato-based; this one utilizes tomatillos, 
the small “husk tomatoes” that are grown mostly in Mexico, but are
available fresh or canned in many U.S. supermarkets. The natural
sweetness of the mango blends perfectly with the tartness of the
tomatillos. Note: This recipe requires advance preparation.

Ingredients

6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, minced
2 tablespoons chopped green onions, including the greens
1 mango, peeled, pitted and coarsely chopped
10 tomatillos, husks removed, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons olive oil

Instructions

Combine all ingredients in a bowl and allow to sit for at least three 
hours--and preferably overnight--to blend the flavors.

Smoked Serrano and Roasted Tomato Salsa

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This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

2 large tomatoes
1 tablespoon Chipotle Texas Red Serrano Powder, buy 
here
1/4 teaspoon salt

 

Instructions

Grill the tomatoes and chiles by placing them 3 to 6 inches above hot coals.  Turn them often until they are soft and the skins are charred.  Place them in a blender along with the Red Serrano Powder. Puree for about 30 seconds.  Strain the salsa and add the salt, mixing well.

Avocado, Tomato and Serrano Salsa

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Just a great salsa!

Ingredients

  • 2 avocados, diced

  • 1 pint cherry tomatoes, diced

  • 1/4 cup diced red onion

  • 2 serrano chiles, seeded & diced (about 2 tablespoons)

  • 2 cloves garlic, minced (about 2 teaspoons)

  • 2 tablespoons chopped fresh cilantro

  • Juice of 1 lime (about 2 tablespoons)

  • 1 tablespoon white wine vinegar

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon coarse kosher salt

Instructions

Combine all of the ingredients in a non-reactive bowl. Cover and refrigerate at least 2 hours before serving.