Chef's Quick Tip: Roasted salsa

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This week, Chef Hugo from Evarito's Mexican Kitchen & Bar, shows Tina Redwine how to make Roasted salsa.

If you have any questions, please email tredwine@news12.com.

Roasted salsa        

4 ea plum tomatos

8 ea tomatillos

2 ea serrano peppers

2 ea garlic cloves

1 tbsp coarse salt

1/2 ea lime

2 tbsp chopped red onion

1/4 cup cilantro leaves

Directions: 

For a better result Roast all the ingredients  direct on a wood fire grill, in case you can't smoke them use your regular gas stove flames or a very heavy bottom skillet, all this  ingredients need to be completely charred, that’s going to depend of the heat source and  the size of the tomatoes.

Using a Morter and pestle start smashing the garlic and serrano pepper, discard the veins and seeds for a mild sauce, add some of the salt and keep grinding , add  the tomatoes and keep mixing until you get the consistency you prefer, finish it with the lime  juice, onion and fresh  cilantro leaves.

Contact: 

Chef Hugo 

Evarito's Mexican Kitchen & Bar

16 N Main St, Norwalk, CT 06854

www.evaritos.com

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