Salsa components
- Cilantroa handful
- Saltto taste
From previous steps
- Roasted vegetables
Step 2: Blend the roasted vegetables
Remove the skin from the garlic clove. If any serrano or tomato skins are overly blackened, you peel those off before blending. Some skin adds a smokey flavor to the salsa, however.
Remove the stems from the serrano peppers. Optionally remove the seeds for milder salsa.
Place all the roasted ingredients and the cilantro in a food processor with a sprinkle of salt. Pulse until desired consistency is reached (do not over blend).
Step 2: Blend the roasted vegetables
Salsa components
- Cilantroa handful
- Saltto taste
From previous steps
- Roasted vegetables
Remove the skin from the garlic clove. If any serrano or tomato skins are overly blackened, you peel those off before blending. Some skin adds a smokey flavor to the salsa, however.
Remove the stems from the serrano peppers. Optionally remove the seeds for milder salsa.
Place all the roasted ingredients and the cilantro in a food processor with a sprinkle of salt. Pulse until desired consistency is reached (do not over blend).