Homemade Roasted Jalapeno Salsa Recipe
Servings 16 servings (or about 4 cups)
If you love salsa, you're going to fall in love with the fresh flavor of this roasted jalapeno salsa recipe. Since the jalapenos are roasted, they add a smoky, savory heat that takes this recipe to the next level. Make a double batch - it won't last long!
Ingredients
- 1/2 sweet white onion peeled and quartered
- 5 garlic cloves peeled
- 2-3 jalapeno peppers (depending on how spicy you like it) stemmed
- 4 large ripe tomatoes cored, quartered and seeded
- 1/4 cup fresh cilantro
- 1 tablespoon fresh lime juice (or more to taste)
- 1 - 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1/8 teapoon chili powder
- 15 ounces crushed San Marzano tomatoes
- 1/4 cup canned diced green chiles (mild, medium pr hot)
- 1-2 teaspoons sugar (optional)
Instructions
- Preheat the oven to 400 degrees F. Place the jalapenos, onion and garlic cloves on a baking sheet and drizzle with a bit of olive oil. Roast for 20 minutes or until lightly charred, flipping halfway through.
- Remove the seeds from the roasted jalapeno peppers and place them in the food processor along with the onion and garlic. Process until broken down.
- Next, add the fresh tomatoes, cilantro, lime juice, cumin, chili powder, and 1 teaspoon of salt. Pulse until the ingredients are chopped up finely, but not completely pureed.
- Add the crushed tomatoes and green chiles. Pulse until combined but still slightly chunky.
- Taste, and add more salt as needed. To balance the acidity, add 1-2 teaspoons of sugar if desired.
- If the salsa seems pretty watery, strain in a wire mesh sieve over a large bowl until most of the liquid has drained.
- For the best flavor, refrigerate for at least 30 minutes or until ready to serve.
Notes
- Be sure to remove the pulp and seeds from the tomatoes before adding them to the food processor as this helps to eliminate some of the extra liquid which can cause the salsa to become too watery.
- Don't over blend your salsa or it may turn out too soupy. If you blend your salsa too much or you find that it contains too much liquid, no big deal! You can place a wire mesh strainer over a large bowl and strain off the extra liquid.
- You can also substitute 1-2 habanero or serrano peppers if you prefer a hotter salsa.
- If you prefer a milder salsa, use only 1-2 jalapeno peppers instead of 3 and be sure to avoid getting any of the seeds in the salsa. Also, opt for mild canned green chilies instead of medium or hot.
- Feel free to add diced bell peppers for extra flavor and texture.
Nutrition
Calories: 20kcalCarbohydrates: 4gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 264mgPotassium: 171mgFiber: 1gSugar: 2gVitamin A: 356IUVitamin C: 10mgCalcium: 17mgIron: 1mg
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