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May 11, 2012

Roasted Jalapeño Salsa

Rumor has it that spicy food speeds up your metabolism. That's a cool bonus. Either way, I love it.

Roasted jalapeño salsa

This is my favorite salsa recipe. Traditionally, the ingredients in this salsa are roasted over the flame on a gas range in heavy duty foil. It takes forever, and the foil often breaks due to the acidity of the ingredients. I prefer broiling it all at once.

Roasted Jalapeño Salsa

6 Roma tomatoes, halved
6 jalapeño chiles, halved, seeds removed (or left in, depending on your "fire tolerance")
6 cloves of garlic, minced
salt to taste

Turn on your oven's broiler.
Line a sheet pan with foil.
Place the tomatoes and chiles cut side down on the foil.
Place the pan about 4 or 5 inches under the broiler and broil until the skins are black and the tomatoes and chiles are soft.
Toss the garlic, tomatoes, and chiles into a blender (or use an immersion blender in a bowl) and blend.
Add salt to taste.
Cool before serving.
Can be made up to three days in advance. 

As you can see, this recipe can be easily scaled. This is very spicy at first, but it mellows over time. Serrano chiles are also good in this. Smokey and delicious.

Check out the steam.

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