Roasted Jalapeño Salsa


The recipe comes from the blog Living the Gourmet. The founder of this blog is Catherine Cappiello Pappas, but two other contributors include her son and daughter.

I’ve made the salsa once before, and wanted to make it for the blog so I can share the recipe. I was a bit skeptical at first because it’s not traditional, but it’s wonderful.

I served it with some chicken fajitas, but it would be fabulous with fish!

Roasted Jalapeño Salsa

12 large jalapeños
2 Roma tomatoes
2 heads garlic
2 tablespoons olive oil
1 teaspoon salt
1 generous bunch cilantro, chopped
Juice of 1 lemon
2 teaspoons honey
2-3 tablespoons olive oil
1 teaspoon salt
Pepper, to taste

Preheat the oven to 400 degrees F, or your preferred roasting setting.

Start by preparing the jalapeños. Remove the stems, then slice them vertically around the core of seeds. Discard the seeds and stems. Roughly chop the jalapeño slices and place them in a medium-sized bowl.

Chop the tomatoes into quarters and remove the seeds, then place them in with the jalapeños.

Slice the garlic heads crosswise and bang on them to release the cloves. The intact peels are fine, you just want to remove the root. Add the cloves to the jalapeños mixture. Toss the mixture with the oil and salt, then place it in a baking/roasting dish. Roast until vegetables are caramelized, about 30 minutes.

Let cool, then pinch the peels off the garlic cloves and place the garlic in a food processor; discard the peels. When you’re done, add the roasted jalapeños and tomatoes to the food processor. (If you are able to, pinch off the tomato peels and discard them as well.)

Place the remaining ingredients in the processor and pulse, until the desired texture. I like it a little chunky, not smooth.

This salsa is very good served alongside a black bean dip with chips, which I did before.

If you want to see the individual salsa ingredients more, chop them by hand instead of using the food processor. But the flavor is so good, I don’t mind the slightly mushier texture.

Ms. Pappas also recommends it as a crostini topping, or omelet filling. (Both with feta or goat cheese!)

I see endless possibilities with this salsa!

49 thoughts on “Roasted Jalapeño Salsa

  1. Oooo…what a fun idea! I love Catherine’s blog, and this recipe truly sounds like a winner. Jalapenos have such a unique flavor, and I can only imagine the flavor once you’ve roasted them. I agree that fajitas are a great use for this salsa…if it lasts long enough! (I suspect tortilla chips would go quite well with this one!)

    • I first served this salsa with chips, guacamole and baked panela, and it was fabulous. This time it was fajitas. It’s as versatile as they all are. I love them all I think!

  2. Thank you for the introduction to Living the Gourmet and the recipe. Can you rate the heat of this recipe with 10 being hottest and 1 being no heat. Thanks.

  3. Just made it, with our regular modifications due to food sensitivities… it is wonderful, I tasted it – it will be served at dinner tonight!

  4. This recipe is so timely! I bought some jalapenos a couple of days ago with inspiration, but then wasn’t too excited about them after all. I was about to just chop them up and freeze them, but here you are with this absolutely wonderful recipe. I’m all enthused! Tomorrow this is going to be a must!

    • I also love a salsa that is all raw and fresh, but when the ingredients are all roasted it’s pretty wonderful as well!

    • This is a great salsa. I think it would be delicious with salmon as well, but definitely paired with feta or goat cheese.

  5. Well that looks good! I don’t like my food too spicy, so I’m wondering if roasting the jalapenos makes them a bit more mild? If not, I could just use a few less than the recipe calls for.

    • It definitely makes them more mild and sweet. You could always include some roasted red bell peppers and cut back on the jalapenos.

  6. Neat dish — I’ve made loads of salsa, but have never roasted the ingredients. Gotta try that! Thanks.

    • I don’t clean the jalapenos perfectly, because we like heat, but I don’t like biting down on the seeds! If I want more heat I reach for the Tabasco sauce, or some other.

    • Us as well. When I make my fresh salsa, I don’t use jalapenos, I just add a lot of Tabasco. It’s much easier than dicing chile peppers!

    • Roasting is so wonderful, you’re right. I would have just blended the mixture, but I like it slightly chunky.

    • And of course there’s so much garlic in this salsa! At least there are many garlic free salsas to make…

  7. I love a cooked salsa like this, and I think it’s so cool (and makes so much sense) to leave the garlic peels on while they’re cooking and then remove them after. Delicious! :-) ~Valentina

    • It makes clove retrieval so much easier! And personally, I don’t like overly roasted garlic – it tastes bitter to me. So this way they don’t get as much direct roasting.

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