GREAT RECIPE, thank you for sharing. It’s highly addictive! Hi Lenora, I didn’t develop this recipe with canning in mind (and I know very little about canning), so while I don’t know for sure that it’s unsafe for canning, I don’t feel confident telling you that it would be safe. I’ll use your recipe instead. Only thing that was off was the heat, used 5 serranos and there doesn’t seem to be any heat at all. Thanks Jenn, and I hope your family is safe and healthy! There is so much judgement involved due to variability with these veggies in particular it be great to have weights to keep proportions right. I don’t normally make salsa. So does my wife, who the other day nearly consumed (with chips) an entire 8-oz. I may be able to handle a small amount if it blends into the salsa and is a bit undetectable but I’m wondering if this recipe really loses something without it. It only needed stirring, and I didn’t reheat the salsa. I had been thinking a little Masa flour, but the peanuts might make sense… ever heard of such a thing? Hi Diane, I’ve never tested this recipe for canning purposes, so while I don’t know for sure it’s not suited for it, I’d be reluctant to say it’s still safe to eat– sorry!! Made this for a get together and had 4 people ask me for the recipe! If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!We love to hear your comments and hear when you have used a recipe. I added some extra garlic but otherwise followed the recipe. Excellent smokey, charred taste with a little kick. Sep 7, 2016 - We've been making our roasted tomato serrano salsa recipe, but we may also make a chile de arbol salsa and avocado salsa to have an assortment in the fridge Hi George, I didn’t create this recipe with canning in mind, so I don’t know whether or not it’s safe – sorry! Hi Celia, Olive oil has a lower smoking point than vegetable oil and may burn under the broiler. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. This was simple and easy to make. Easy to make and travels well. I almost had to whip up a second batch right there on the spot!! Again, awesome!!! I love making my own salsa and this recipe is excellent. This is my go-to salsa recipe. It’s easy to make and, if you’re having a party, you can prepare it a few days ahead of time. Hi Lida, It can be frozen but not canned. This is very good. Sample, and then add veins & seeds as needed to your liking. Some of the liquid may separate out when it’s defrosted, or it might get a bit watery, but you can correct that by reheating it. My family ate this salsa on chips and in Mexican dishes. This recipe is absolutely phenomenal when using home grown tomatoes and peppers. He gave it great reviews, and so did the rest of the group! It was so easy! If you are using jalapenos, you might need to remove the skins. Oh my, I have been looking for a salsa recipe since my brother started making me homemade salsa but the few I have tried just didn’t turn out right. It will be on my menu this weekend. I cannot believe I have been missing out on salsa so many years before finding this recipe. I made this for a party and everyone devoured it. Even though I use vastly different ingredients sometimes, the essential approach is yours. I would make it again. Really. I halved the salt and used a Thai green chili for a smooth tasty heat. It provided just the right amount of heat without losing flavor. Heat the oil in a frying pan over medium high heat and add the serrano peppers, roast them on the preheated pan for about 10 to 15 minutes, blister the pepper until cooked through and slightly blackened (turning occasionally to get an even roasting… Another fabulous recipe! This site uses Akismet to reduce spam. Did the garlic burn? this looks amazing but i dont like really spicy foods, Hi Eliana, I’d still use at least one pepper, but you can remove the seeds to get rid of most of the heat. Let me know if you have any problems. Glad you like it! I love it!! Hi Jenn! Hi Rex, I wouldn’t call the texture of the salsa thick, but it’s definitely not watery; it has the texture of puréed vegetables if that makes sense. I thought this was the best tasting salsa I have EVER had. I have made this recipe twice, and it is a big hit. I make large batches and freeze them. My only suggestion. Made this today and it came out fantastic. Next time I’m going to try an eighth of cumin and no lime. Thanks for sharing this.. Hi Jenn – First let me say I so enjoy reading your blog! Tomatoes and peppers from our garden, garlic, onions, and cilantro from local farmers market. This is very tasty! I made this salsa again on Wednesday night. It was great atop my chicken and black bean nachos. does this taste good without the hot peppers? I like things quite spicy, so I added jalapeños and habaneros (two of each type of pepper, so six peppers in total). I love garlic. I also put more Cilantro in for me, because I love Cilantro. Another delicious recipe! ( I make the salsa almost every shabbos to dip the challa into as well…it always gets the best reviews by guests). So many go to recipes on this site. Subsitute tomatillos to make salsa verde. Salsa!! I do not use any oil and I only use half the salt and cumin called for based on it personal preference. Thanks. Start with one teaspoon of salt initially…I found the two teaspoons of salt to be adequate for double the amount of tomatoes, etc. You're reminding me how much my hubby loves salsa and chips and I 'never' make it! Most of the heat in a pepper is in the seeds. A fabulous medium heat salsa this 'Just North of the Border' salsa is perfect for Happy Hour!!! My husband and I practically drink it according to my brother. He convinced me to put about half of one of his smoked habaneros in a batch and it was amazing! This salsa has changed my life. I agree, sometimes peppers of the same variety really vary in terms of heat. I added hickory chips to the charcoal for a robust smoky flavor. I’ve made this salsa recipe as written dozens of times. Can this salsa be frozen? It makes a great chili also. Hope you enjoy! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Super good and super spicy. I also had two tomatillos in the fridge so I tossed those in as well. Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. The salsa is made according to cook preference, you could either roasted… This morning my husband took the salsa into work. Just perfect! What’s the best way to roast them without a broiler? Loved this salsa. Once roasted, puree with a handful of cilantro, salt, ripe avocados, and water. Hi Kyle, this recipe wasn’t designed with canning in mind, so I wouldn’t recommend it – sorry! Beautiful combination of flavors..added a bit more cilantro, because i can’t get enough. This is the only salsa recipe I make other than my salsa verde, which is almost identical (only tomatillos replace the tomatoes). Just tried this and there is way too much cumin and lime. Wow! Mar 30, 2019 - Peppery roasted serrano salsa gets the sweet/tart treatment in this bright, summery dip recipe. I have made batches and batches of this salsa. The recipe is absolutely perfect. Thanks for a great dinner! I have yet to make a recipe that wasn’t delicious from Once Upon a Chef. OH MY GOSH, this is so good, This is now my salsa of choice. I am one of those unfortunate souls whose tastebuds just aren’t wired for cilantro. Onto my review, I made this with home grown, bright orange and bright yellow tomatoes. We all enjoyed both recipes immensely and will be making them again and again. Taste and add the remaining chili pepper(s), if desired. This is just so delicious. Double. As a side note – I have found big differences in the heat of peppers – sometimes 1 is enough; other times it takes all 3. Thank you! I have loved every recipe I’ve tried from this site, but for some reason this salsa leaves a bitter, slightly metallic taste in my mouth. My son declared it the best he’s ever tasted! We made this last weekend with some of our crop of summer tomatoes and it was fabulous. You are my go to for all recipes! It was plenty hot with one serrano pepper; thanks for the tip about trying it with one first. Haha, or do I just need to add less peppers next time? The best salsa I have ever had. My husband said that it’s the best salsa I’ve ever made…I can live with that! Can’t wait to try it. I found however that it was way too salty ( 2 tsp) and ended up adding more tomatoes to it. I freeze it in 8-ounce yogurt containers, taking one out when I’m having Mexican fare. Thanks for all the great recipes . Get full Roasted Serrano Salsa Recipe ingredients, how-to directions, calories and nutrition review. Pure perfection. Thank you. Fold foil into a loose package. I used one serrano pepper and poured some of the finished salsa into a small bowl and added half of a pepper to make a spicy version as well. In fact, since I tend to forget it’s in the fridge, I historically have left it too long and it has spoiled. This salsa doesn’t last more than two days in our fridge, if it even hits the fridge at all! I have been wanting to try making fresh salsa for a while now. Get new recipes each week + free 5 email series. Yes, it freezes nicely. If there’s very much left over, I just put it back into the freezer. It was also on the spicy side, despite only putting in one jalapeno (milder than a Serrano, right?) Just made this! Hi Nick, Yes the peppers should be stemmed but not seeded. This is a real crowd pleaser!! Gonna try that later! Roast your hot peppers, garlic, and onion in the oven for 30 minutes, stirring once at the halfway point. Can you freeze this salsa? Oh, and I’m always conservative with salt: half the recommended salt was about right (until I added more tomatoes, at which point it needed a bit more, though not a whole teaspoon). Be sure to add enough salt and lime to bring out all the flavors. I just made this, this morning and going to use with your grilled shrimp tacos and avocado salsa with some tortilla chips. Transfer to a bowl and serve warm, at room temperature, or slightly chilled. I made this recipe last night and it was excellent — thanks! I served big platters of this salsa along with your guacamole and chips by our family Chanukah party and it was the first dish that went …thank you for another keeper! So now I refreeze the salsa after each use. Is this salsa supposed to be very thick? Consistency and taste were both a hit. For me the smokiness really brought out the sweetness of the roasted veggies. Glad you enjoyed! Ever. I like this version of salas a lot. We wound up adding a couple more tomatoes. A very tasty salsa that really needs to be doubled or tripled! Hi Katarina, I didn’t develop this recipe with canning in mind, so I’m not certain it would be safe – sorry! Place them in a blender along with the Red Serrano Powder. Feel free to substitute jalapeño peppers, if you like, but keep in mind that you’ll only need one or two, depending on how spicy you like your salsa. I switched the oil for fry light which worked just aswell. I love cilantro, so it’s not that. ©2020 | Privacy Policy | Website & Logo Design by e3studios, ©2012. I made this and it was just delicious. Thanks. Everyone loves it. What do you think….will lemon juice work in place of the lime juice? As I type, I’m making a batch using over 7 pounds of tomatoes and over 4 pounds of jalapenos. I was out of cilantro so I used parsley instead. Delicious! So sorry you found it too spicy. Processed all of that together in the Vitamix, then added 1/4 cup cilantro leaves….this was hands down delicious salsa! I haven’t heard of peanuts in salsa but sounds interesting! Roasting the veggies was an awesome idea. Glad you like this! I made this with jalapeño peppers instead of Serrano, and used minced garlic from a jar since that’s what I had on hand and extra cilantro. From the moment you smell the vegetables roasting in the oven, you know the yum will come. Quadruple. I have tried to make my own but it never seems to turn out like I want it. Enjoy! When done, I poured veggies into my Vitamix (best appliance on the planet), added 1 tsp cumin, 1 TBSP lime juice and 2 tsps salt…big mistake on the salt….way too much….next time, I’ll try adding 1/2 tsp and then taste and add more. Damn! I followed the recipe exactly and it was a hit. Turn them often until they are soft and the skins are charred. I haven’t noticed any serious degradation of taste after even three cycles of freezing–although it usually disappears much more quickly than that. Utterly addictive, this bright and spicy restaurant-style salsa recipe combines blistered vine-ripened tomatoes, onions, garlic and chiles with fresh cilantro and lime. The second time, I didn’t add the roasting ‘juices’ until I saw the consistency after pulsing a couple of times. Hi Brian, So glad you and your wife enjoyed the salsa! You may roast garlic in its skin! thanks for a wonderful recipe. Begin by tossing the veggies with the vegetable oil directly on a baking sheet. I just drizzled oil on instead of measuring out the whole amount. Should I have left the seeds? Hi there – this is a fantastic salsa, really loved it! 3 large Organic Tomatoes . I was trying to replicate the salsa from Fresh Market in the jar which is killer salsa, but I think this was better…minus the salt!! Could I use green tomatoes in this recipe? I spent about fifteen years experimenting with salsa recipes, but never produced anything that met my approval. I used only two of the serranos, and it gave plenty of kick to the salsa. It sounds so delicious and highly recommend. My fiance and I LOVE this salsa recipe! This salsa is AMAZING. The chunkiness is particularly nice — it isn’t smooth and also isn’t too undulated. Can I roast this in the oven as opposed to placing under a broiler? The seeds get their heat from being in contact with the pith. I love salsa but hate store bought. I always have too many fruits and vegetables, and love recipes like this that save me from wasting food. Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Thanks, Flo. Yum! To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. I really don’t like store bought salsa. I make it all the time and keep in a mason jar. It has been sitting out for two days. They add flavour, too. I’ve been trying different salsa recipes for something like 15 years, and FINALLY found this one that is fabulous. See more ideas about Mexican food recipes, Recipes, Salsa recipe. Having guests this weekend so I just made another container of your Italian dressing. Could you freeze this salsa in freezer bags? I’ve had many requests for this recipe…So delicious and easy to make….I can affirm that whether the salsa is fresh or defrosted, it tastes the same! I always remove seeds and veins from chilies because they add a disagreeable bitter taste. This one took 16 pages to print. I recently discovered this recipe for roasted tomato salsa. If the serranos are ripe, they give quite a spicy kick. May 5, 2019 - Explore Annette Freeman's board "Roasted salsa recipe" on Pinterest. However, my father is an avid gardener and loves to grow spicy peppers in a dozen different varieties. Can you use olive oil rather than vegetable oil or is there a reason? How do you prevent that since I think burned garlic tastes terrible. I love the way this is so simple and easy to prepare and I can’t wait to try it because it looks delicious! Thank you for another great recipe. Its a learning process…but this was delicious. . I doubled it for use with tamales and chips. You can roast your veggies without it! Since it is cooked, it keeps longer than fresh salsa. Being originally from Texas, I find Jenn’s approach shockingly mild. Yes, there is definitely a way to print out the recipes only…Right under the recipe title (at the bottom of the post), there is a red button that says “printable recipe.” Click that and it will take you to the recipe only page. The flavor is wonderful, Hi ! Pain in the neck, but it did the job. His coworkers raved over how delicious it was, and what a keeper I am. I used yellow cherry tomatoes from my garden and two jalapenos since that’s what I had on hand. Doesn’t the garlic become bitter when broiling it? I desperately hope it will last in the freezer, because this is a major stockpiling of salsa! I halved and seeded my serranos to make them less hot, but I did use all three. Most of the time I do not modify this recipe. HaHa. LOVE YOU. 12 Serrano Chiles . Hi Teresa, I didn’t create this recipe with canning in mind, so I don’t know whether or not it’s safe – sorry! Frontera Tomatillo Salsa with Roasted Serrano and Cilantro 16 oz. Let everything roast together for about 20 minutes then poured a can of green chilis in with the mix and continued roasting for another 20 minutes. I tried this recipe the first time and followed it to the letter and had great success. 1/2 teaspoon Kosher Salt . But if you’re concerned, just keep an eye on everything and pull the garlic cloves out early if they are getting too dark. Thanks, Jenn! How far ahead can i make the roasted tomato salsa? Also wanted to note that I thought the flavor improved enormously the next day, so I’ll try to prepare it in advance whenever possible. What a small world!!! Some of the liquid may separate out when it’s defrosted, or it might get a bit watery, but you can correct that by reheating it. This is a keeper for sure !! Served it with blue corn chips. I added more lime juice and added an jalapeño. This was really good and love it warm….I will always warm it from the frig. (I don’t KNOW that, it’s just a guess. It added a bit more smokiness to the salsa. I bet it would be great…I just wouldn’t know how much of each vegetable I would need to use?!? Really liked it! Thanks, Norm. I make a good salsa, but love this one. It vanished. Can the salsa recipe be prepared using tomatoes that are whole in the freezer? Jenn, girl, you are a SUPERSTAR for making ME look like one. I did add several tomatillos along with everything else and it was very good that way. :). The one substitution i made was instead of serranos, we used chipotles en adobo. No lime on hand, but I had a lemon! Still tastes fine to me. Thanks! Sorry! Excellent recipe exactly as written. I have lots of tomatoes in my garden and I am freezing them for later use during winter. I used jalapeños instead of the serranos and it was perfect heat for me. We’re wimps, and like our salsa mild-medium, so the one conundrum I had was about the chili pepper. Adjust with more lime juice, salt or pepper based on consistency and taste. Is it possible to “process” this salsa in pint jars in a water bath canner? Roasted Serrano Salsa makes about 2 quarts 6 pounds vine ripe tomatoes, cut in half 3 medium yellow onions, cut in 1/8ths 10 garlic cloves, skins removed 5 - 16 Serrano peppers, tops cut off (5 for mild, 10 for medium and 16 for hot) Pinning it!! I asked my two neighbors to taste the salsa and they liked it. I really love the grilled taste of the veggies! I’ve tried other recipes in the past and they turned out too runny. Thank you for this recipe. Please advise as soon as possible. I did add just a little cinnamon tho. I’m not sure what the problem could be. Can I freeze this salsa? In a deep pot all the same ingredients then blend. This recipe is amazing! Hi, much of the heat comes from the seeds, so If you’re sensitive to heat, you may want to remove them. . The slow heat is provided by a combination of roasted serrano, roasted jalapeno, and roasted habanero peppers. I was wandering if adding chili pepper would enhance the flavor or would it be overpowering. Remove from the oven and let them cool off before handling them. I also used it as a dip for veggies…. Thanks. So easy, so vibrant, so umami, so perfect. But if you like spicy food, feel free to use some or all of them. Thanks Jenn. I think next time though I’ll skip the cumin and use a smoky pepper and a little extra cilantro. Such great taste & so easy. Also, I used the juice of a whole lime. This delicious roasted tomato and serrano pepper salsa can be served with chips or as a condiment for your favorite tacos, burritos, nachos, etc. Sounds so good. Tomatillos were well known since the Aztec Empire. I am going to make it for one of my pot lucks. I made it with 6 serrano chiles, my boyfriend loves it super spicy. I also used slightly less cumin because I was worried it might overpower the wonderful roasty flavor of the vegetables. I just made this last week for my new Stacked Beef Enchiladas and I measured the amount to be about 2-3/4 cups. When oil is hot, stir in Serrano chilies and garlic. It created a wonderful flavor, and I liked that it was the more liquidy kind of salsa (seen it called cantina style in stores). After trying a number of (mostly fresh) salsa recipes, I finally found the one. Process as directed, leaving it slightly chunkier than normal. I had been searching for an easy salsa recipes to use up the plethora of tomatoes from our garden. A big hit as I have made this not just once! I love it warm straight from the oven. Thank you so much Once Upon a Chef for elevating the status of this newlywed bride. Thanks. hello, I have one green poblano pepper — could I use that instead of the serrano? Sorry! Great for chips and dip and also topping for any mexican dish. In my experience, any style of peppers will have more or less heat, even of the same variety. Regarding the peppers, you handled them correctly by just cutting off the stem and using the remainder. It is amazing! I have made this Roasted Tomato Salsa at least 20 times, and every time a friend has asked me for this recipe. No issues with separation and it is yummy cold. Going back to the store today for more ingredients. Regarding freezing: I have frozen at least a gallon of this salsa (I use a lot more peppers than you, mostly jalapenos, with seeds) since last summer, mostly in 8-ounce containers. Fabulous salsa! Thanks for a great easy recipe! I could only use a third of one pepper to make a medium-heat salsa. I am now making another 10 batches with the beautiful late-summer tomatoes we’ve got going on now. Thank you for sharing. I instantly passed this recipe on to all of my neighbor friends and will continue to make this salsa! Everything about this recipe was so simple. I did throw in a little extra cilantro. So I made this. Any chance you have a weight for the tomatoes (and maybe even an estimate for the onion)? Enjoy! I skipped the oil when roasting and still good! He also thought it was good. Excellent! I don’t own a food processor can I use a blender or Nutrabullet ? I made this to go along with homemade quesadillas, yummy. The best homemade salsa I’ve made thus far. I just used one jalapeño that I had on hand because I didn’t want to leave the house. Please LMK how it turns out! 2 De Arbol Chiles toasted . Best salsa recipie I’ve found. It is definitely a recipe I would make again. Chilies add more than heat. It will protect it. I made this last night and it was AMAZING! Your cookbook is a necessity in any kitchen. This was delicious! I will give this a try soon. I would also recommend extra virgin olive oil over regular vegetable oil as an option for a little more flavor. I was so excited to taste, i forgot the cumin and it was fine but better with. Is there a version that prints the recipe only. Another winner! Didn’t see the last sentence on the recipe that said not to can. If you are concerned about the level of heat, add only one Serrano pepper at this point. It’s actually important to leave them on as the char from broiling contributes great flavor. Serrano pepper skins are really thin and don’t need to be removed. Just came upon your website and it’s now my go to for meal planning ❤️. Alas, since my wife is a “taster,” I can’t add cilantro.). Thank you. Oh so delicious. Roasted tomatoes, onions, peppers and garlic give the Best Damn Salsa … I am a huge fan. Also easy to adjust, impossible to ruin. I gave some to my neighbors. (Note: This is a … Make your own chips by using corn tortillas (check your ingredients.. find ones that are made of only corn, water, lime and salt), bake them at 400 degrees for 10-15 minutes, and you have a healthful delicious snack. Hi Lynne, Yes that should work fine. Great recipe! One question. This is both smoky and fruity (using the tomatoes that I used). Will be serving with chicken tacos later. The Thank you so much! Awesome!! This sounds amazing, can't wait to try it! OMG, I love salsa and chips! 1 clove Organic Garlic . THANK YOU for introducing me to roasted veggie salsa! Hi Stevus, It will still be absolutely delicious without the cilantro. Hi Jennifer, The recipe hasn’t been tested for canning, so not sure it would be safe. Thanks for the great recipe. I’d love to hear how it turns out if you try it! I give this a five star even before the BBQ was added but you should try it both ways. The Guinness Lamb Stew is also amazing, people!! Once upon a time, I went to culinary school and worked in fancy restaurants. Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Used jalapenos as that’s what I had. For anyone concerned about the heat level, I’d add that you can always roast 3 or 4 peppers, but only puree one or two into the salsa. The most important aspect of her recipe is the method. Can I use canned fire-roasted tomatoes? Used 2 Serrano peppers only. I even use it as a kind of sandwich spread on my toast, topped with a few slices of fresh tomato and/or avocado. My mother in-law makes a Roasted Tomato Salsa, but I have to admit that it doesn’t compare to this one in how it looks upon completion! Will bring to my book club meeting tonight. Thanks so much for sharing this one. It will impress all who try it. As soon as the chiles, garlic, tomatoes, and onion were out of the broiler….I hear him run to the kitchen and say what’s the amazing smell and I pointed out what I was making. This delicious roasted … Everyone loved it even more. Thanks for sharing! Hi Steve, All of the vegetables get slightly charred but not burnt, and the garlic cloves are left whole so they really don’t burn quickly. Taste the dedication to small-bath salsa made from fresh … This salsa is fantastic! Despite the changes, this salsa turned out delicious! This field is for validation purposes and should be left unchanged. I’m a bit confused by the claimed yield, though: four tomatoes alone is a lot more than two and a half cups, unless they’re REALLY tiny tomatoes. I made this recipe when I found myself with a massive amount of tomatoes from my garden. I plan on trying that! It was spicy enough for me, but next time I will follow the recipe exactly since I like Serrano peppers for salsa. Made this today and it was sooo good! I loved it. Definitely worth the effort of roasting the veggies. It’s under the broiler now! My husband and I like it hot but if you don’t use all the roasted peppers you can save them for another recipe. This is the best salsa recipe on the planet. Will be making it again soon! Absolutely fantastic flavor, and so easy to make. Used 2.5 lb tomatillos, 1.75 lb onions, 1.25 lb jalapenos, 13 cloves garlic, a T each of cumin and lime juice, 1 t each of salt and pepper. Our Firecracker salsa is a hot salsa with a heat of 8.5 on a scale of 0 to 10. I had to stop myself from eating this salsa by the spoonful. Perfect recipe! It should keep well for up to a week in the fridge. Why is this recipe not meant for canning? I use a combination of jalapeno and serrano peppers. Roasting indredients is the key! The only change I would make next time is to use two peppers instead of one. Best salsa ever! Place over medium-high heat. I can’t bring myself to buy store bought and I was relieved to see how easy it is. So glad you liked it, Kim…it’s my favorite too . Remove the seeds before cooking and you’ll have all the flavor with half the heat. family methods passed on generations! I like this salsa A LOT! My wife found it spicy but delicious, whereas I could have stood some extra heat. This is our third summer using this recipe and it NEVER disappoints. When it’s very chunky, taste it — if it needs more heat, you can always blend in the others. Very good and easy. I left out jalapeños and white pepper and this still turned out great! I like to roast fast and hot so that there are actually some bits not cooked at all. Next time I’ll remember the lime juice and it will be even yummier! BEST SALSA EVER! So easy, so delicious! So very delicious ! Line a rimmed baking sheet with aluminum foil. Looks amazing! I usually make this twice a week.
2020 roasted serrano salsa