Why bother with jarred salsa when a smoky, spicy homemade batch is so simple? This fast, easy recipe uses the broiler for an extra layer of charred flavor and a blender to bring it all together. Use it to sauce up some Chiles Rellenos or Mushroom and Chile Tacos, or for dipping tortilla chips.
Game plan: For a milder salsa, seed and devein the chile before broiling. For a spicier version, add another serrano chile.
This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
- 1Heat the broiler to high and arrange a rack in the upper third of the oven.
- 2Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the measured salt, and blend into a smooth purée. Transfer to a medium heatproof bowl and let cool to room temperature.
- 3Stir in the cilantro and lime juice, taste, and season with more salt and lime juice as needed. Store in the refrigerator in a container with a tightfitting lid for up to 4 days.