Chunky Roasted Salsa

This chunky roasted salsa is NOT from New York City! 

This salsa will melt your insides! 

Don’t worry! You can control the amount of HEAT you want.

The salsa in all the photos was made with 19 serranos peppers.

My family and I like SPICY!

Today I will show you how to make this delicious salsa. 

This salsa is not for sissies!

Use 5 – 10 serrano peppers depending on how much heat you want. Wash and cut off the stems of the serrano peppers.

Peel and cut the onion in half.

Place the serrano peppers, onion halves and cloves of garlic on a baking pan covered in aluminum foil.

Raise your oven rack so it is close to the broiler. Broil everything for 5 minutes and check them. Turn everything over and put it back under the broiler for about another 5 minutes.

Watch the garlic cloves and do not let them burn. You may need to take the garlic cloves out before the serrano peppers and onion are done roasting.

Roast the serrano peppers and onion a few minutes longer if needed. Just keep an eye on everything. They should look like the picture below when they are roasted correctly.

Let everything cool for about 15 minutes.

Next, open up the can of tomatoes. Pour the entire can into a food processor.

Add the roasted serrano peppers, onion, and garlic cloves. Add 1 teaspoon of salt and the juice of 1 lime.

Cover the food processor and blend in short pulses until you get a chunky consistency.

If you like cilantro add some in also. I love cilantro, but I know some people think it tastes like soap.

Your chunky roasted salsa is now ready to enjoy! This recipe will make about a quart of salsa. Store in a glass container with a cover. Keep stored in the fridge. It will last about a week in the fridge.

What are serrano peppers?

The serrano pepper comes from the lower states of Mexico.  It is a scorching hot pepper with a Scoville rating between 10,000 to 23,000.    This is higher on the scale than a jalapeno pepper.  Most jalapeno peppers have a Scoville rating of 2,500 – 8,000.

The serrano pepper still is not hotter than the habanero or scotch bonnet pepper.  They have a Scoville rating of 100,000–350,000.

Does Roasting Increase Flavor?

Yes, very much so! When you roast peppers and onions, they will get a bit charred. This char is what adds to the flavor. Kind of like when you BBQ meat on a charcoal grill. That char adds delicious flavor to your steak and burgers.

Is Chunky Roasted Salsa keto-friendly?

Yes! Most homemade salsas are keto-friendly! All the ingredients are very low carb. My chunky roasted salsa contains no sugar!
Enjoy this salsa on your eggs and meats!

Do I have to use cilantro?

No. Cilantro is not needed to make this recipe.
Some people have a genetic makeup that makes cilantro taste like soap. A very famous culinary expert, Ina Garten, despises cilantro. Also, Julia Child was known to not like cilantro.