Roasted Red Jalapeño Salsa
I love reading your emails, and above all, I love being able to answer your questions and send you the recipes you’re looking for. Sometimes, however, I get emails where people ask me about a particular recipe for a meal or salsa they had at a “Mexican” restaurant, and unfortunately, I might not be able to answer their question. The reason for this is that every single cook can make a dish in their own unique way, adding one or more ingredients to a classic dish, and only that person may know.
These types of changes also apply to salsas. There are several techniques for making salsas, like when they are boiled, roasted, fried, raw, chopped, or blended (or a combination of these). The ingredients also change, and salsas can use one or many types of dried peppers, fresh peppers, tomatoes, seeds, spices, and herbs. That’s the beauty of cooking: mixing ingredients and using different cooking methods to obtain a delicious end result.
You can grab the ingredients in the following list and either boil them, blend them raw, roast them over charcoal, under the broiler, or grill them. Make it your own way and enjoy!
How to make Roasted Red Jalapeño Salsa Recipe
DIRECTIONS:
- Place the peppers, tomatoes, and garlic clove on a hot griddle. Roast all for about 2-3 minutes per side until they are well roasted. The garlic will take less time to roast, about 2 minutes, so remove and let the tomatoes and peppers finish roasting. (Please check the ingredients list below)
- Once all of these have been roasted, wrap them in aluminum foil and let rest for 5 minutes. This will allow the remaining heat to finish cooking through the ingredients.
- Add the garlic clove, tomatoes, and peppers to your blender or food processor pitcher. Process until you have a chunky salsa. Season with salt, and let it cool for about 5 minutes before stirring in the chopped onion and cilantro.
Enjoy with grilled meats or over tacos.
ROASTED RED JALAPEÑO SALSA RECIPE
Ingredients
- 4 red jalapeños
- 2 plum tomatoes
- 1 garlic clove
- Salt to taste
- 2 tablespoons finely diced white onion
- 2 tablespoons cup chopped cilantro
Instructions
- Place the peppers, tomatoes, and garlic clove on a hot griddle. Roast all for about 2-3 minutes per side (except the garlic) until they are well roasted. The garlic will take less time to roast, about 2 minutes, so remove and let the tomatoes and peppers finish roasting.
- 2.Once all of these have been roasted, wrap them in aluminum foil and let rest for 5 minutes. This will allow the remaining heat to finish cooking through the ingredients.
- Add the garlic clove, tomatoes, and peppers to your blender or food processor pitcher. Process until you have a chunky salsa (or you can make it smoother if you like). Season with salt, and let it cool for about 5 minutes before stirring in the chopped onion and cilantro.
Enjoy with grilled meats or over tacos.
Notes
- This recipe renders 2 cups of salsa.
- This type of pepper is very spicy, so if you do not tolerate much heat, add one more plum tomato. You can also use other types of hot peppers.
Nutrition
Roasted Red Jalapeño Salsa recipe
Provecho!
Mely Martínez,
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More recipes:
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Paula
thank you! Very tasty, hubby loves it!
Esther
Exactly the recipe I've been looking for. My brother gifted me with A ton of fresh Hatch chiles, & this is something I want to make.
How long will this keep in the fridge? And can it be frozen?
Thanks for another great recipe!
Mely Martínez
Hello Esther,
I'll keep it for about 4-5 days. Yes, you can freeze it.