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Chef's Quick Tip: Roasted salsa

<p>This week, Chef Hugo from Evarito's Mexican Kitchen &amp; Bar, shows Tina Redwine how to make Roasted salsa.</p>

News 12 Staff

Dec 27, 2018, 3:48 PM

Updated 2,002 days ago

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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


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