Name: Spicy Roasted Jalapeño Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 tomatoes; 5 jalapeno chile peppers (seeded); 1 anaheim chile pepper (seeded); 1 small onion; 2 tsp. minced garlic; 1/4 tsp Mexican oregano; 6 sprigs cilantro; 1 tsp lime juice; Salt to taste

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Hola salsa lovers! This salsa is a great salsa to make when you’re barbecuing and grilling vegetables. Roasted Jalapeño salsa is moderately hot, and has an earthy flavor if you leave the blackened skins on, or if you prefer off, either way, it’s delicious!

Did you know that this tasty sauce has a super-rich history dating back to ancient Aztecs, Incas, and Mayans? These clever folks whipped up their salsas using a mix of juicy tomatoes, spicy chilies, and crunchy squash seeds. While the word “salsa” means any type of sauce in Spanish, in English, it’s all about the Mexican table sauces & salsas. We’re talking about the flavor-packed pico de gallo, the tomatillo salsa verde, and the fiery roasted jalapeno salsa. Get ready to add some spice to your life!

Why Roast Chile Peppers?

Roasting jalapeños is a great way to elevate the taste of your dishes. When jalapeños are roasted, their natural sweetness is intensified, making them the perfect addition to any spicy recipe. Roasting also helps to remove some of the heat, making jalapenos more palatable for those who are sensitive to spicy foods. Furthermore, roasted jalapenos can be used in a variety of dishes, from salsas to guacamoles to dips and more. So if you want to add a little extra flavor and spice to your meals, try roasting some jalapenos today

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Ingredients in Roasted Jalapeño Salsa

Tomatoes – Beefsteak tomatoes or plum (Roma) tomatoes
Chile Peppers – Jalapeños & Anaheim chile peppers
Onion – white onion or red onion
Garlic
Oregano – Mexican oregano
Cilantro – leaves only
Lime Juice – freshly squeezed juice
Salt to taste

Grilling: On high flame, place the chile pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minutes. Flip the chile pepper and blacken both sides.

Oven Method: Set the temperature at 400 degrees F.

Place tomatoes, chile peppers, and onion on a lightly oiled aluminum-lined baking sheet. Bake for 20-30 minutes, or until skins are thoroughly blackened, flipping chile peppers occasionally to achieve even charring and roasting.

Remove chiles from the grill or oven, and place them in a plastic bag, leave them in the bag for 10 – 15 minutes. Placing it in the bag will loosen the skin, easier to remove.

With a sharp knife scrape off skins carefully, or leave them on for earthy taste. Onion slices will soften, then remove from the grill. Place in a food processor or blender for a few seconds..a couple of seconds…we want a little chunky but not paste.

Salt to taste.

How do I Store Roasted Jalapeno Salsa?

Fresh homemade salsa has a shelf life of between four to six days, as long as it’s covered in an airtight container, and refrigerated.

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