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Salsa de Serrano o Jalapeno Asado (Grilled Chile Sauce)

Yield: Yields about 1 cup.

With the robust flavor of charred tomatoes and chiles, this simple salsa is one of the best all-purpose table sauces. If you like hot sauce, use 3 serranos or 2 jalapeños; for a medium-hot sauce, use 2 serranos or 1 jalapeño.


  • 2 medium to large ripe tomatoes
  • 2 to 3 serrano chiles or 1 to 2 jalapeños
  • Salt to taste

Nutritional Information

      Calories (kcal) : 20
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 1


  • Grill the tomatoes and chiles over hot coals, turning occasionally, until they’re soft and the skins are well charred, 5 to 10 minutes. Pull off and discard the chile stems. Purée the tomatoes and chiles in a blender for about 30 seconds, strain into a serving bowl, and season to taste with salt. The sauce will be smooth and fairly loose; it will be flecked with bits of charred tomato and chile skin.


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