Roasted Jalapeño Salsa

Posted on by Kasha
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We do a lot of meal prep around here and utilizing homegrown veggies is the inspiration.

Thomas came up with this deliciously simple roasted jalapeño salsa that will keep for a week or so in the refrigerator. You can also freeze it for longer storage. We like it HOT so we leave in the hot pepper seeds. Remove the seeds and ribs if you prefer a milder salsa.

We like this salsa with chips, but it’s also amazing on our favorite breakfast-for-dinner meal. Sauteed onions and charred poblano peppers are piled on top of a toasted corn tortilla, then we top it with our favorite style of egg and drizzle with salsa.

Spicy Watermelon Margarita
Jalapeño Agave Simple Syrup: Combine 1/3 cup each water and agave syrup. Microwave on medium for about a minute until the agave is dissolved. Add in 1/2 sliced jalapeño and let steep until cool. Strain out the peppers and reserve syrup in a jar in the refrigerator.

Combine in a shaker jar with ice: 1 oz muddled and strained watermelon puree, 3/4 oz freshly squeezed lime juice, 1/2 – 3/4 oz jalapeño agave syrup, 3/4 oz orange liqueur, 1 1/2 oz tequila blanco. Shake well, then strain into a salt-rimmed glass with ice. Garnish with a lime wheel.

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Roasted Jalapeño Salsa

  • Author: Kasha
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Ingredients

Scale

6 large jalapeños (about 1/2 lb)
1 small onion, halved
3 garlic cloves
about 3 c cilantro, leaves, and small stems
1/4 c freshly squeezed lime juice
1–2 T olive oil
salt to taste

Instructions

Preheat the broiler and arrange peppers, onion, and garlic on a small cookie sheet. Broil until starting to char on one side, then flip peppers over and char the other side. Allow to cool then cut off pepper stems. Remove seeds if desired. *Alternatively, use a grill, grill pan, air fryer, or oven.

With the food processor running, drop garlic cloves and onion pieces through the feed tube. Chop well, then add the peppers one at a time. Stop the machine and scrape down the sides of the bowl. Add the cilantro to the bowl and pulse to chop. Pour in the lime juice and olive oil, pulse until smooth, then taste for seasoning and add salt as needed.