Smoky Roasted Jalapeño Salsa

• 4 medium jalapeños, halved and seeded
• 4 Roma tomatoes, halved
• 1 small red onion, peeled and quartered
• 2 cloves garlic, unpeeled
• 1/4 cup fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 400°F.
2. 2 Place jalapeños, tomatoes, red onion, and garlic on a baking sheet.
3. 3 Roast for 20 minutes, until vegetables are softened and slightly charred.
4. 4 Allow to cool slightly, then peel garlic.
5. 5 In a food processor, pulse roasted vegetables, cilantro, lime juice, cumin, salt, and pepper until chunky but combined.
6. 6 Taste and adjust seasoning if needed.

Equipment

• Baking sheet
• Food processor

Variations

• Add a diced mango for a sweet twist.
• Stir in some diced avocado for a creamy texture.

Substitutions

• If jalapeños are too spicy, substitute with poblano peppers.

Pairings

• Pairs well with grilled meats.
• Great with veggie tacos.

Nutrition

Tips

• For extra smokiness, char the jalapeños directly over a gas flame before roasting.
• Let the salsa rest for 30 minutes to allow flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently if desired.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and stir before serving.

Serving Suggestions

• Serve with tortilla chips.
• Use as a topping for grilled fish or chicken.

FAQ