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February 23, 2019

Roasted Jalapeño Salsa

This salsa is a great salsa to make when you're barbecuing and grilling vegetables.  Roasted Jalapeño salsa is moderately hot, has an earthy flavor if you leave the blackened skins on, or if you prefer off, either way, it's delicious!

Grill tomatoes, chile peppers, onions on the grill

Great on steaks, burgers, seafood, and of course, with chips.

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6 tomatoes, grilled or in oven broiler(or 2 -14oz cans fire-roasted tomatoes)
5 jalapeño chiles, grilled or roasted 
1 anaheim chile, grilled or roasted
1 small onion, grilled and sliced
2 cloves garlic, grilled and minced (2-3 tsp. minced garlic)
1/4 tsp. dried Mexican oregano
6 sprigs cilantro
1 tsp. lime juice
  • Salt to taste


  • Grill the chiles, onions and tomatoes over the barbecue grill that has been lined with aluminum foil (optional).
  • Place chiles skin down towards heat source to blacken, don't burn through skin.
  • Remove chiles from the grill and place in a plastic bag, leave in the bag for 10 - 15 minutes. Placing in the bag will loosen skins, easier to remove.
  • With a sharp knife scrape off skins carefully, or leave on for earthy taste.
  • Onion slices will soften, then remove from grill.
  • Place all ingredients in a food processor, or blender for a few seconds, you want a chopped salsa not paste. 
  • Salt to taste.

Tip * if too spicy, you can add a little olive oil and can of tomatoes to salsa.

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