Salsa de Rajas

Ingredients

• 3 Poblano peppers (roasted and sliced into strips (rajas))
• 2 Serrano peppers (roasted)
• 4 Tomatillos (roasted)
• 2 cloves Garlic (roasted)
• 0.5 tsp Mexican oregano (dried)
• 1 tsp Chicken bouillon powder (referred to as chicken powder)
• Salt (to taste)

Steps

1. 1

   Roast the poblano peppers, serrano peppers, tomatillos, and garlic cloves until charred and softened.

2. 2

   Once roasted, peel and de-seed the poblano peppers, then slice them into thin strips (rajas). Set the strips aside.

3. 3

   Place the roasted tomatillos, roasted serranos, and roasted garlic into a blender.

4. 4

   Add a pinch of dried Mexican oregano to the blender.

5. 5

   Blend the mixture on a low to medium speed until it reaches a smooth consistency.

6. 6

   Pour the blended salsa base into a bowl and add the reserved poblano strips (rajas).

7. 7

   Add a pinch of chicken bouillon powder and mix well to incorporate.

8. 8

   Taste and adjust seasoning with salt if necessary before serving.

Notes

This salsa is specifically designed for carne asada tacos rather than as a dipping salsa for chips. The texture of the sliced poblano strips (rajas) provides a chunky, hearty element that pairs perfectly with grilled meats.

Nutrition per serving

• salsa
• mexican
• condiment
• carne asada
• roasted
• spicy
• gluten-free