This tangy classic is best when served at room temperature.
- Place the serranos on a baking sheet and broil, turning the chiles occasionally, until the skin is dark and blistered.
- Remove from heat and place the serranos in a plastic bag.
- Allow them to steam for 20 minutes or so, then remove from bag and peel off the skin.
- Chop the serranos.
- Combine serranos and all remaining ingredients and chill, covered, for at least 1 hour.
Note: Salsa will keep, refrigerated, for several days.
Total time: 2 Hrs 5 Min
Recipe editor Patricia Mitchell