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Up your salsa game with this simple pan-roasted twist on the Mexican classic from culinary team member Janette Zepeda. 

Raw salsas are delicious, but the simple step of charring the main ingredients adds unmistakable depth and flavor. This pan-roasted salsa by culinary team member Janette Zepeda is wonderful as is, served with tortilla chips—but you have to try it with her Next-Level Queso DipSpicy Baked Chicken Breasts with Pan-Roasted SalsaMexican-Style Baked Penne, and Pan-Roasted Salsa Quesadilla

The salsa is also delicious on tacos, like two of Rach's faves: Beef & Chorizo Hard Shell Tacos and Fish or Chicken Soft Tacos.


  • 2 tablespoons EVOO
  • 6 Roma tomatoes
  • 4 serrano peppers, stems removed
  • 2 unpeeled cloves garlic
  • Salt and pepper


Serves: Makes 2 cups


In a medium skillet, heat the EVOO over medium-high heat. Add the tomatoes, peppers, and garlic and cook. When the skin on both sides of the garlic cloves is browned, remove the cloves from the skillet and set aside to cool. Meanwhile, turn the tomatoes and peppers as needed until nicely charred all over, 4 to 6 minutes total. Transfer them to a blender.

When the garlic cloves are cool enough to handle, remove the skin and add the cloves to the blender. Blend with the tomatoes and peppers until smooth. Transfer the salsa to a serving bowl and season with salt and pepper to taste.