Roasted Jalapeño Salsa
Salsa doesn't have to be a bland combination of tomatoes and a few spices. In this recipe the jalapeños take it to the next level.
A roasted tomato salsa built around charred jalapeños, lime, and warm spices. The roasting step adds depth and smokiness while the tomatoes keep the salsa fresh and bright.
Ingredients
- 2 jalapeños
- 3 large tomatoes, chopped
- 1/4 cup yellow onion, diced
- 2 tablespoons extra-virgin olive oil
- zest of 2 limes
- juice of 2 limes
- 2 teaspoons black pepper
- 1 1/2 teaspoons salt
- 1 teaspoon garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 pinches ground cinnamon
Method
Prep
Place the jalapeños over an open flame or directly on a gas burner set to high. Roast for 4–5 minutes, turning regularly, until the skins are blistered and blackened.
- Transfer the jalapeños to a bowl and cover. Rest for about 30 minutes to allow them to steam and soften.
- Remove the stems from the jalapeños. Optionally peel the skins and remove the seeds if a milder, smoother salsa is desired; otherwise you can just use the jalapeños as is.
- Add the jalapeños, tomatoes, onion, olive oil, lime zest, lime juice, black pepper, salt, garlic, coriander, cumin, and cinnamon to a food processor.
- Pulse several times until the mixture is combined but still slightly chunky.
- Taste and adjust salt if needed.
Storage
- Refrigeration: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: Not recommended.
- Reheating: For serving with dishes such as huevos rancheros, warm briefly in a skillet with 1–2 teaspoons of oil for 30–90 seconds to bloom the spices and meld the flavors.