Fresh, smoky and so easy to prepare, this salsa has made multiple appearances on our table; spooned over scrambled eggs, added to taco salads and burrito bowls and we found it’s particularly good with pulled chicken.
My favorite way to enjoy this salsa is to scoop up as much as I can onto a lightly salted, thin tortilla chip, and I have been known to pair it with my Serrano Margarita. Charring the vegetables creates a smoky salsa that pairs perfectly with a cold, spicy, tart margarita. I like to char my tomatoes and peppers directly on the burner, but you can also char them in a cast iron skillet, in the oven or on the grill.
Laura Compos Quintero, who shared this recipe with me, leaves out the onion and cilantro when adding this salsa to her huevos rancheros recipe. She likes to use 1 chile for every 2 tomatoes, and I found it creates an evenly balances salsa, however, if you like a hotter salsa simply add more chilies.
Yield: Makes 4 cups