Roasted Roma Tomato & Serrano Pepper Recipe – Easy Indian Salsa

Last Updated on 3 months by Neha Deshmukh

Roasted Roma Tomato & Serrano Pepper Recipe – Easy Indian Salsa

Hey everyone! I’m so excited to share this recipe with you. It’s a little different from your typical Indian fare, but trust me – it’s a total crowd-pleaser. I first stumbled upon this idea when craving something fresh and spicy, and wanting to put a little Indian twist on a classic salsa. The result? This vibrant, smoky, and utterly addictive Roasted Roma Tomato & Serrano Pepper Salsa. It’s seriously good!

Why You’ll Love This Recipe

This salsa isn’t just delicious; it’s incredibly easy to make. We’re talking about 10 minutes of prep and 5 minutes of roasting. Plus, the flavors are amazing. Roasting the tomatoes brings out their natural sweetness, while the Serrano pepper adds a lovely kick. It’s a fantastic appetizer, a perfect accompaniment to grilled meats, or honestly, just something to snack on with chips when you’re feeling a little peckish.

Ingredients

Here’s what you’ll need to whip up a batch of this magic:

• 3 Roma tomatoes
• 1 Serrano pepper
• 3 garlic cloves
• ½ – 1 teaspoon salt (adjust to taste)
• 2 tablespoons chopped cilantro
• 1 tablespoon cold water

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Roma Tomatoes: I love Roma tomatoes for this because they have a meaty texture and aren’t too watery. But honestly, any good quality plum tomato will work beautifully.
• Serrano Pepper Heat Level: Serrano peppers pack a punch! If you’re sensitive to spice, start with half a pepper and taste as you go. Remember, you can always add more, but you can’t take it away!
• Cilantro Freshness: Fresh cilantro is key here. It adds such a bright, herbaceous flavor. Look for vibrant green leaves – avoid anything that’s wilted or yellowing.
• Regional Salt Variations: Salt can really impact the flavour! I personally love using Himalayan pink salt, but any good quality salt will do. Depending on where you are, you might find different types of salt with varying mineral content, which can subtly alter the taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to around 200°C (400°F). Grab your trusty cast-iron skillet – it really helps with that lovely char – and toss in the Roma tomatoes, Serrano pepper, and garlic cloves.
2. Roast those beauties for about 5 minutes, flipping them occasionally to ensure they get evenly charred. You want the tomatoes to be slightly softened and starting to blister.
3. Once roasted, transfer everything to a mortar. Add your salt and get mashing! You’re aiming for a coarse paste – don’t overdo it.
4. Now, fold in the chopped cilantro and cold water. Give it a little pulse – I like to use the back of a spoon – to keep it nice and chunky.
5. Taste and adjust! If you’re a spice fiend like me, feel free to add another Serrano pepper.

Expert Tips

• Char is Key: Don’t be afraid to get a good char on those tomatoes and peppers. That’s where a lot of the flavor comes from!
• Mortar & Pestle Magic: While a food processor can work, a mortar and pestle really allows you to control the texture and release the flavors.
• Taste as You Go: Seriously, taste it! Adjust the salt and spice level to your liking.

Variations

This recipe is super versatile. Here are a few ideas to spice things up (pun intended!):

• Spice Level Adjustments: For a milder salsa, remove the seeds from the Serrano pepper. For extra heat, leave the seeds in or add a pinch of cayenne pepper.
• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free: Yep, naturally gluten-free too!
• Festival Adaptation: This salsa is amazing with Diwali farsan (savory snacks). The spicy salsa cuts through the richness of the snacks perfectly. My family always requests it during Diwali!

Serving Suggestions

Okay, you’ve made the salsa… now what? Here are a few ideas:

• With tortilla chips (obviously!)
• As a topping for grilled fish or chicken
• Alongside tacos or quesadillas
• Spread on toast with a fried egg for a spicy breakfast
• With grilled paneer for a delicious Indian-inspired appetizer

Storage Instructions

Leftover salsa? Lucky you! Store it in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld together even more over time.

FAQs

Let’s answer some common questions:

• What type of chips pair best with this salsa? I’m a fan of thick-cut tortilla chips – they can handle the chunky texture of the salsa.
• Can I use other types of tomatoes? You can, but Roma tomatoes really are the best for this recipe. If you use other tomatoes, you might need to adjust the roasting time.
• How can I reduce the heat level? Remove the seeds from the Serrano pepper, or use a milder chili pepper like a jalapeño.
• Can this salsa be made ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld.
• Is it necessary to use a mortar and pestle? No, but it really does make a difference in the texture and flavor. If you don’t have one, a food processor will work, but be careful not to over-process it.

Enjoy! I really hope you love this Roasted Roma Tomato & Serrano Pepper Salsa as much as I do. Let me know what you think in the comments below!