Serrano Salsa

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6-8 roma tomatos, halved

2 garlic cloves, paper removed

1 red serrano pepper

1 green serrano pepper

1 medium white onion, quartered

5 sprigs cilantro

1 cup of water



Heat DRY comal or non-oiled flat griddle pan until pretty hot. Your items will sizzle when placed on comal. Reduce to medium-high heat, you're basically looking to char items and give them a par-cooked smokiness. When items are charred, remove to a bowl. Allow to cool slightly.


In two or three separate additions remove items from bowl and place in blender with cilantro. Set to chop mode. When fully chopped, add water and set to high mode until smooth. Add salt to taste. Chill in fridge.

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