Roasted Serrano Salsa

From Red Hot Peppers, Jean Andrews (Macmillan 1993)

Ingredients:

6 Serrano peppers
1 lb ripe Roma tomatoes, finely diced
2 TBS red onion, minced
1/4 cup fresh orange juice
2 TBS yellow bell pepper, finely diced
2 TBS cilantro, finely chopped
1 TBS rice vinegar
1/2 tsp salt
1/2 tsp sugar

Cook the serranos in a black iron skillet over medium-high heat until blackened. Remove about half of the blackened skin, then chop fine. Mix together with the remaining ingredients. Let stand for one hour. Cover and refrigerate until ready to serve.