Recipe
God-Level Quemada Salsa
We don't do recipes — that's not what this blog is for. But every so often something's too good to sit on, and this is one of those times: it might be the best salsa we've ever had. I had a version of it as a kid in San Antonio, at a taquería that's long since closed, and I've spent years chasing that exact charred, smoky flavor. This is the closest I've gotten — close enough that it's (probably) the only salsa recipe we'll ever post. Serve it warm right off the stove, or chilled straight from the fridge; it's good either way.
Yield: About 4 cups, depending on the size of your tomatoes.
The short version
Blister tomatoes, onion, serranos, and jalapeños under the broiler until every side has a real char, then blend. That's the whole trick — the char is the flavor. Makes about 4 cups; good warm off the stove or chilled.
Ingredients
8–10 Roma tomatoes
½ white onion
6 serrano peppers
2 large jalapeños
¼ cup chopped cilantro
2–3 tbsp lime juice
1 tbsp white vinegar
Salt, to taste
Mexican seasoning, to taste (a couple of healthy shakes of Julio's is my go-to)
Want it milder? Use fewer peppers. Want to make your friends question their life choices? Add more. This recipe is very forgiving, so adjust the heat to suit your taste.
Substitutions
This recipe is versatile — swap in whatever medium-heat pepper you've got. Rule of thumb: the thicker the pepper's flesh, the more roasting it needs to actually char through instead of just blackening on the outside. Thin-walled peppers catch fast; thicker ones need a few extra minutes under the broiler — go by how they look, not the clock.
Our serranos are still growing and not shipping yet, but Cayenne Golden is thin-walled with the same clean, sharp heat and chars just as fast. Jalapeño Lemon Spice runs thicker-walled, so give it more time under the broiler. Bryan's Blood The U is another solid medium-heat option either way.
Directions
Prep the tomatoes. Slice the stem end off each tomato and cut out the core. Don't throw the cores away—they've done nothing wrong. Set them aside and toss them into the blender later.
De-stem the peppers. Remove the stems from the serranos and jalapeños. They have an unfortunate tendency to catch fire under the broiler, and while that's exciting, it isn't the flavor we're after.
Roast everything. Place the tomatoes, onions, serranos, and jalapeños on a sheet pan under the broiler. Let them blister, blacken, and generally look like you've forgotten about them. Turn them occasionally until every side has earned a respectable char.
Lose the seeds. Once the peppers have cooled enough that you can handle them without questioning your life choices, remove the seeds. Leave a few behind if you're feeling adventurous.
Blend. Add the roasted vegetables, tomato cores, cilantro, lime juice, and vinegar to a blender or food processor. (Notice the salt and seasoning are still waiting patiently.) Pulse until the big chunks disappear. Whether you stop at chunky or keep going until smooth is between you and your tortilla chips.
Season last. Now add salt and your favorite Mexican seasoning to taste. Remember, tortilla chips already bring plenty of salt to the party, so resist the urge to overdo it.
Optional: Make It Even Better
If you prefer a deeper, richer flavor, pour the finished salsa into a saucepan and let it simmer for 10–15 minutes. It mellows the sharp edges and brings all the flavors together like old friends around a campfire.
Storage
Because this salsa contains no preservatives, any leftovers—assuming there are any—should be stored in the refrigerator. Properly refrigerated, it will keep for up to 10 days.
Want to raise the peppers yourself?
We grow the peppers for this one — jalapeños, cayennes, and more — straight from our Texas nursery.