Salsa de Serrano o Jalapeno Asado (Grilled Chile Sauce)

Yields about 1 cup.

To learn more, read:
Barbecuing Northern Mexico Style
by James Peyton
from Fine Cooking
Issue 46
Last Edit Date: 1/25/2012 4:08:24 PM

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.

more about:

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

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.

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