Roasted Jalapeño Salsa

This roasted jalapeño salsa with tomatoes and garlic is so easy to make and totally tasty. It will become a staple in your kitchen. 

I love salsas. They are wonderful on omelets, in tacos and burritos, with chips, in scrambled eggs, in bloody Marys, and incorporated into guacamole. Salsas can go from traditional, like pico de gallo or tomato and tomatillo salsa, to creative, such as grilled pineapple and red onion salsa, pear salsa, roasted tri-color pepper salsa, tomato and corn salsa, 

This salsa falls into the "traditional" category, but what I love about it is the roasted flavors of the jalapeños and tomatoes. What makes it different is that, rather than peeling the blackened skins of the tomatoes and jalapeños, you actually incorporate it into the salsa for an extra roasy flavor. 

Ingredients in roasted jalapeño salsa. 

All you need is some jalapeños, campari or roma tomatoes, garlic, and salt. That's it! 

Roast the ingredients, throw them in a blender, and pour everything into a jar to have on hand for whenever you need some salsa. 

How to make roasted jalapeño salsa:

Traditionally, the ingredients in this salsa are roasted over the flame on a gas range in heavy duty foil or individually over the flame of your gas burner with tongs. Either way, It takes forever. If you use the foil method, the foil often breaks due to the acidity of the ingredients. If you roast them over the open flame, the tomatoes will pretty much drip all over everything.

I prefer broiling everything on a foil-lined sheet pan. 

First, stem and cut the jalapeños in half lengthwise and scoop out the seeds and ribs. Place them on a foil lined baking sheet, smash them down to flatten them with your hands, and then broil them until they are blackened. 

I like to broil them on the middle rack of the oven so that the peppers cook through while the skins blacken. If you cook them too close to the broiler, you will end up with blackened skins but the flesh will be less soft and cooked through. 

Broiling them longer also mellows out the heat. 

Once you've roasted the jalapeños, repeat with the tomatoes. 

While you can use raw minced garlic, or, in a pinch, granulated garlic, I like to wrap up chopped garlic cloves in foil and add the packet to the sheet pan to soften and cook the garlic while the jalapeños and tomatoes are broiling. 

Once you've broiled the jalapeños, just move the packet of garlic to the pan with the tomatoes to continute to cook. 

Once everything is broiled, toss it in a bowl to cool slightly, and then blend everything together in a food processor or blender. 

Check out the steam! 

This salsa is the spiciest when it is first made. It mellows over time. It you want a spicier version, add some serrano chiles, and if you want a milder version, substitute some Anaheim chiles for the jalapeños. 

Rumor has it that spicy food speeds up your metabolism. That's a cool bonus, right? 

My son, who enjoys cooking too (he's a big Stanley Tucci fan), taught me how to make this salsa, which is another reason why it's pretty special to me. 

He got this recipe, written with approximate ingredients and incomplete instructions, from a friend whose mother from Mexico passed it down to him. 

Either way, it's so easy, you can't fail. 

This is an updated recipe from one of my first posts when I started this site. I first posted this in February of 2012. 

I've re-made and refined the recipe, updated the photos, and created a printable recipe card. This photo is from the original post when I used to stand on a table in my back yard at dusk to take pictures of the food for my posts. 

Welcome to Sunday Funday! This week's theme is salsas. Our host is Culinary Adventures with Camilla. 

May is National Salsa Month, so we are all posting our favorite salsa recipes. 

• 7 Layer Dip by Amy's Cooking Adventures
• Celery Rhubarb Pico de Gallo by Cook with Renu
• Homemade Smooth Taco Sauce by Palatable Pastime
• Mile High Salsa Pie by Making Miracles
• Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
• Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life
• Pico de Gallo / Fresh Mexican Salsa by Sneha's Recipe
• Salsa Pebre Chileno by Food Lust People Love
• Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm

Roasted Jalapeño Salsa

Yield: 12 servings

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This roasted jalapeño salsa with tomatoes and garlic is so easy to make and totally tasty. It will become a staple in your kitchen.

Ingredients

• 6 jalapeño chiles, halved lengthwise, seeds removed (or left in, depending on your "fire tolerance")
• 6 cloves garlic, peeled and sliced
• 6 roma tomatoes or 8 campari tomatoes, halved
• salt to taste

Instructions

1. Turn on your oven's broiler.
2. Line a sheet pan with foil.
3. Place chiles cut side down on the foil and press them down to flatten them.
4. Wrap the garlic slices in foil and place the packet on the same baking sheet. 
5. Place the pan on the middle rack of the oven and broil until the skins are black and chiles are soft.
6. Repeat with the tomatoes. Be sure to move the garlic pack to the pan with the tomatoes so that they can continue to roast. 
7. Toss the garlic, tomatoes, and chiles into a blender or food processor (or use an immersion blender in a bowl) and blend.
8. Add salt to taste.
9. Cool before serving.

Nutrition Facts

Calories

15.23

Fat (grams)

0.15

Sat. Fat (grams)

0.02

Carbs (grams)

3.33

Fiber (grams)

0.92

Net carbs

2.41

Sugar (grams)

1.88

Protein (grams)

0.69

Sodium (milligrams)

51.88

Cholesterol (grams)

0.00

https://www.karenskitchenstories.com/2012/05/roasted-jalapeno-salsa.html

Karen's Kitchen Stories

salsa

appetizer

Mexican

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