Roasted Red Jalapeño Salsa
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.
Servings 32 tablespoon
Calories 3kcal
Ingredients
- 4 red jalapeños
- 2 plum tomatoes
- 1 garlic clove
- Salt to taste
- 2 tablespoons finely diced white onion
- 2 tablespoons 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
Serving: 1tablespoon | Calories: 3kcal | Potassium: 13mg | Vitamin A: 55IU | Vitamin C: 2.7mg