Roasted Jalapeno Pepper Salsa Recipes

ROASTED RED JALAPEñO SALSA

Steps:

• Place the peppers, tomatoes, and garlic clove on a hot griddle. Roast all for about 2-3 minutes per side (except the garlic) until they are well roasted. The garlic will take less time to roast, about 2 minutes, so remove and let the tomatoes and peppers finish roasting.
• 2.Once all of these have been roasted, wrap them in aluminum foil and let rest for 5 minutes. This will allow the remaining heat to finish cooking through the ingredients.
• Add the garlic clove, tomatoes, and peppers to your blender or food processor pitcher. Process until you have a chunky salsa (or you can make it smoother if you like). Season with salt, and let it cool for about 5 minutes before stirring in the chopped onion and cilantro.

ROASTED JALAPENO SALSA

Steps:

• Heat your oven to 450℉ then arrange the jalapenos, onion halves and garlic on a roasting tray
• Roast the veggies for 20 - 25 minutes, turning every 5 minutes or so. The jalapenos are ready when the skind have browned and loosened.
• Remove the veggies from the oven and allow to cool for 10 minutes before peeling the skin from the jalapenos and garlic.
• Add the jalapenos, onion, garlic, oil, cilantro, salt and lime juice to a blender and blend until smooth.
• Store in an airtight container in the fridge for up to a week, or freeze for longer shelf life.

ROASTED PEPPER BLENDER SALSA

Steps:

• In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

ROASTED JALAPEñO SALSA RECIPE

Steps:

• Heat a dry pan to medium-hot and add the jalapeños, onion, and garlic.
• Cook until the peppers are completely blackened, about 20 minutes. Remove from the pan.
• Cut the stems off of the jalapeños and place them in your blender.
• Remove the garlic cloves from their husks and add to your blender.
• Add the onion and cilantro, 1/4 cup of water, lime juice, and 1 tsp. salt.
• Blend for 30 seconds.
• Heat 2 tbsp of cooking oil to medium-hot in the same pan that you roasted the jalapeños.
• Pour the blended salsa into the hot oil. This step is called "seasoning" the salsa.
• After 1 minute in the hot oil, reduce the heat to low and simmer for 15 minutes. This deepens and intensifies the flavor.
• After 15 minutes, take and adjust the salt if needed.

ROASTED TOMATO SALSA I

Steps:

• Preheat the broiler.
• In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
• Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
• Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
• In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

ROASTED JALAPENO PEPPER SALSA

Steps:

• Oven an open gas flame, blacken the peppers: Just place them right on top of the flames, turning with tongs when they're blackened - a minute or two per side. If you don't have a gas flame, use a grill or an electric broiler to cook the chilies until their skins are blackened, turning to get all sides: this should take 3 to 4 minutes per side. When the skins are charred, rinse the peppers under cold water. Peel off the skins, cut the peppers in half, remove their inner seeds, and chop. Add them to a bowl along with the tomatoes, onions, lemon juice, cilantro, oregano, and pepper. Mix well. Season to taste with salt, and drizzle olive oil ver the salsa.

ROASTED PINEAPPLE AND PEPPER SALSA

Steps:

• Heat grill or grill pan to high.
• Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
• In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO

Steps:

• 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
• 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
• 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
• 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

ROASTED JALAPENO AND TOMATO SALSA

Steps:

• Place oven rack to highest position and preheat broiler.
• Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
• Tomatoes and peppers should be blackened in spots.
• Turn tomatoes and peppers over and broil for about another 10 minutes.
• Tomatoes and peppers should be blackened in spots and cooked through.
• Peppers may be done before tomatoes, if so, remove them as they are done.
• Remove from oven and let cool.
• Reduce heat to 425 degrees F.
• Cut onion into 1/4 inch slices and separate into rings.
• Place onion and garlic on a baking sheet and place in oven.
• Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
• Stir a couple of times during cooking.
• Remove from oven and let cool.
• Remove stems from peppers and tomatoes.
• Put peppers, onion and garlic in a food processor and coarsely chop.
• Scoop into a large bowl.
• Coarsely chop tomatoes and put in bowl.
• Stir together and add salt and apple cider vinegar.
• Chop cilantro and add.
• You may want to use less cilantro.
• Adjust salt and vinegar to taste.

FIRE-ROASTED POBLANO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
• Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
• Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
• Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.