Salsa de Rajas
Chef Jonathan Zaragoza cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A vibrant and smoky salsa made with roasted poblano peppers and serranos, specifically designed to complement carne asada tacos.
- Time
- 30 minutes
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- Mexican
Ingredients
Steps
Roast the poblano peppers, serrano peppers, tomatillos, and garlic cloves until charred and softened.
Once roasted, peel and de-seed the poblano peppers, then slice them into thin strips (rajas). Set the strips aside.
Place the roasted tomatillos, roasted serranos, and roasted garlic into a blender.
Add a pinch of dried Mexican oregano to the blender.
Blend the mixture on a low to medium speed until it reaches a smooth consistency.
Pour the blended salsa base into a bowl and add the reserved poblano strips (rajas).
Add a pinch of chicken bouillon powder and mix well to incorporate.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 19
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 0 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
