Jalapeño Salsa

Jalapeño Salsa

Roasted jalapeños and tomatoes blend into a bright, smoky salsa with a lingering heat.

Total 25 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This salsa gets its deep flavor from charring tomatoes, jalapeños, and garlic before blending, giving it a smoky edge that balances the fresh bite of cilantro and lime. It works well as a dip for tortilla chips or spooned over tacos, eggs, and grilled meats. Adjust the number of jalapeños and whether you remove the seeds to control the heat level.

Ingredients

  • 1 pound roma tomatoes
  • 4 jalapeño peppers, stemmed
  • 2 cloves garlic, unpeeled
  • 1/4 white onion, peeled and quartered
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup water

Method

  1. Heat a dry 9-inch skillet or comal over medium-high heat. Add the tomatoes, jalapeños, garlic, and onion.

  2. Roast the vegetables, turning occasionally, until charred in spots and softened, about 8 to 10 minutes. Remove the garlic and jalapeños a bit earlier if they char too quickly.

  3. Let the roasted vegetables cool slightly, then peel the garlic cloves.

  4. Transfer the tomatoes, jalapeños, garlic, and onion to a blender or food processor. Add the cilantro, lime juice, salt, and water.

  5. Blend until mostly smooth with a bit of texture remaining, about 30 seconds, scraping down the sides as needed.

  6. Taste and adjust salt or lime juice as needed. Transfer to a jar or airtight container.

  7. Chill at least 30 minutes before serving to let the flavors meld.

Rate this recipe

★ 4.0 (1)

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    Jalapeño Salsa

    This salsa gets its deep flavor from charring tomatoes, jalapeños, and garlic before blending, giving it a smoky edge that balances the fresh bite of cilantro and lime. It works well as a dip for tortilla chips or spooned over tacos, eggs, and grilled meats. Adjust the number of jalapeños and whether you remove the seeds to control the heat level.

    25 min 16 oz 25 cal

    Ingredients

    • 1 pound roma tomatoes
    • 4 jalapeño peppers, stemmed
    • 2 cloves garlic, unpeeled
    • 1/4 white onion, peeled and quartered
    • 1/4 cup fresh cilantro leaves
    • 1 tablespoon fresh lime juice
    • 1/2 teaspoon salt
    • 1/4 cup water

    Method

    1. 1

      Heat a dry 9-inch skillet or comal over medium-high heat. Add the tomatoes, jalapeños, garlic, and onion.

    2. 2

      Roast the vegetables, turning occasionally, until charred in spots and softened, about 8 to 10 minutes. Remove the garlic and jalapeños a bit earlier if they char too quickly.

    3. 3

      Let the roasted vegetables cool slightly, then peel the garlic cloves.

    4. 4

      Transfer the tomatoes, jalapeños, garlic, and onion to a blender or food processor. Add the cilantro, lime juice, salt, and water.

    5. 5

      Blend until mostly smooth with a bit of texture remaining, about 30 seconds, scraping down the sides as needed.

    6. 6

      Taste and adjust salt or lime juice as needed. Transfer to a jar or airtight container.

    7. 7

      Chill at least 30 minutes before serving to let the flavors meld.