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Serranos. Guess there's a hot crop.
My man, it's incredibly easy. You can just use canned corn and black beans. Then you simply dice the tomatoes, bell peppers, serrano's, red & green onions. Put them all in the bowl and squeeze the lime juice all over and stir. Then mix in the seasonings.
Serranos. Guess there's a hot crop.
I've been pickling onions for the last few months, they are the best
Oh wow, I gotta try making this: can't believe it's so simple
La Fogata Salsa
1 1/4 pounds tomatoes
Scant 1/2 pound serrano chiles, stems removed
Salt, to taste
Heat 2 large cast-iron fry pans (or a comal or a large griddle), over
moderate heat. (In testing, we used 2 cast-iron skillets.)
Add the tomatoes to one pan in a single layer. Add the serranos to
the other pan. Allow the vegetables to roast, turning as needed with
a spatula, until the skins are blackened and they are cooked through.
Allow about 1 hour for the tomatoes and about 1/2 hour for the
serranos.
The tomatoes should still retain some of their juices.
When they have blackened sufficiently, remove the tomatoes and chiles
from the pans to a large bowl and set aside briefly to cool. Scrape
some of the blackened bits from the bottom of the pan in which you
roasted the tomatoes and add to the bowl. When the vegetables have
cooled slightly, pour them into the bowl of a food processor (in
batches if necessary), along with salt, to taste. Process using the
on/off pulse button briefly, to retain some texture.
Taste for salt and adjust if necessary.
Baseline, you don't skin your toasted veggies?
Usually for tomatoes. Recipe above doesn’t seem to call for it though (found it in an old Express News article from 2000 where they went and made the salsa in the restaurant).
My mom and her 2nd grade class were responsible for making chips and salsa the official state snack in 2003, fwiw.
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