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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.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...