This Salsa is perfect in tacos, with tortilla chips, empanadas, enchiladas, or in tostadas. It is easily customizable to your heat preferences. Let’s learn to make roasted jalapeno salsa at home with step-by-step pics and videos. Once you try this recipe, it will become a staple in your kitchen. This is my second year with a vegetable garden here in Arizona, and I’m a little surprised with how good my pepper plants are growing. It seems like they really like the hot Arizona summer weather. So far, I have harvested:
Shishito peppersBell peppersPimento peppersJalapeño peppers
In fact, our today’s recipe, Jalapeno salsa, the jalapenos comes from my small garden. To me, there is no better snack than chips and salsa. They are the #1 reason I love to go to Mexican Restaurants. 🙂
About this recipe
Nothing is better than making lip-smacking salsas at home. It is so much better than the store-bought and this Super Easy Jalapeño Salsa fits the bill perfectly! This spicy salsa is made with roasted jalapenos, tomatillos, onion, garlic, cilantro, salt, and lemon juice. Unlike most salsas where the peppers are added to a base of tomatoes or tomatillos, jalapeño peppers are the base of this roasted salsa which gives it its distinct taste and extra heat. It is loaded with loads of flavors and goes great with chips or it can be drizzled on any number of Mexican dishes. The process of making this salsa is so easy. Roast the ingredients, throw them in a blender/food processor and pour everything into a jar to have on hand for whenever you need some salsa.
Ingredients required
Fresh jalapeños: You will need fresh jalapeño peppers to make a batch of this salsa. I love my salsa spicy so used whole jalapenos. To make the salsa less spicy, slice in half and remove the seeds before roasting.Tomatillos: I love to use tomatillos for a burst of citrusy flavor. Feel free to substitute it with Roma tomatoes.Garlic: garlic adds the perfect rich bite of flavor to this spicy garden salsa. But if you or your family or friends aren’t fans of garlic, feel free to avoid it. Make sure to use fresh garlic, not the already peeled one.Lime juice: For refreshing flavors.Spices: Salt, cumin powder, and oregano.Yellow onion: is the best flavor for this particular salsa, but you can substitute it with white onion.Cilantro: for the extra flavors.
Step by step process
Step 1 – Oven roasts the tomatillos, jalapeño, garlic, and onion on broil
Line the cookie pan sheet with aluminum foil.Turn on the oven on broil on high.Take whole jalapenos, onion, garlic, and tomatillos on a cookie pan sheet. Drizzle olive oil and sprinkle ½ teaspoon salt over the veggies.Place the cookie pan sheet in an oven. Broil the veggies for 10 minutes or until charred, flipping halfway through.Take out the pan from the oven and let the roasted ingredients cool down.
Step 2 – Blend
Remove the stems from the jalapenos.Next, I transferred the roasted ingredients to a food processor (or you can use a blender or hand blender) along with cilantro, ½ teaspoon salt, cumin powder, oregano, and lemon juice. Pulse it a few times until desired consistency is reached. I kept it chunky.
Step – 3 Chill and serve:
You can eat this Jalapeno salsa right away, or chill it in the refrigerator until you’re ready to serve it. Enjoy it with chips, tacos, tostadas, chimichangas, and many more Mexican dishes.Store it in an air-tight container or jar. It stays fresh for up to 2 weeks in the refrigerator.
Don’t over-process the salsa. You want it to be slightly chunky for the best texture. No pureeing here.To make the salsa less spicy, slice in half and remove the seeds before roasting.If you are going to remove the seeds, use gloves while working with the jalapeños too. Also, make sure to NOT touch your face to avoid any burning!Everyone will have different preferences regarding how salty they prefer this salsa to be, so I recommend starting with small amounts and then adding more to the taste.You can easily double or triple this recipe.I prefer the roasting method for a more intense flavor. But you can boil the ingredients too.I highly recommend adding the jalapeno pepper in small batches you make this Salsa. This will give you a good idea of the heat level your palate prefers.You can roast jalapenos, tomato, garlic, and onions in Pan or in an air-fryer too.You can always substitute a Serrano for the jalapeno.To make this salsa milder, remove the seeds and white part from the jalapenos before roasting them.
Oven Roasting the jalapenos and other vegetables
You can also oven roast the jalapeños and vegetables. Place them on a baking sheet lined with aluminum foil and then roast them at 400 degrees F. for approximately 30 minutes turning once.
Some variation
You can any fruits like Mango, Peach, Pineapple, strawberry to this salsa. Once vegetables are roasted, add any fruit of your choice while grinding salsa in a food processor. You can add sugar or agave to make this a little bit sweeter. This salsa will be delicious, fresh and so much better than the salty jarred varieties. I can guarantee that much.
More Dipping sauce
Creamy jalapeno sauceClassic salsaHomemade schezwan sauceRoasted pepper peanut sauceBoom Boom Sauce
Warm Regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
