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2/23/2019

Spicy 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!

Salsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies, and squash seeds. Though the word salsa means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and-chili-based pico de gallo, as well as to salsa verde and jalapeno salsas.




Why Roast Chile Peppers?


Roasting jalapeños mellows their spiciness a bit and gives them a nice, smoky flavor. It's a pretty simple process.

Grilling: On high flame, place the chile pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minutes. Flip the chile pepper and blacken both sides.






Oven Method: Set the temperature at 400 degrees F. 
Place tomatoes, chile peppers, and onion on a lightly oiled aluminum lined baking sheet. Bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting.

Remove chiles from the grill or oven, 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 the grill. Place in a food processor or blender for a few seconds..a couple of seconds...we want a little chunky but not paste.
Salt to taste.




How long does Roasted Jalapeno Salsa last?


Fresh homemade salsa has a shelf life of between four to six days, as long as it's covered and refrigerated.

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Spicy Roasted Jalapeno Salsa


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!.

Ingredients:
  • 6 tomatoes
  • 5 jalapeno chile peppers, seeded
  • 1 anaheim chile pepper, seeded
  • 1 small onion
  • 2 tsp. minced garlic
  • 1/4 tsp Mexican oregano
  • 6 sprigs cilantro
  • 1 tsp lime juice
  • Salt to taste
Instructions:
  1. Grill the chiles, onions, and tomatoes over the barbecue grill that has been lined with aluminum foil (optional).
  2. 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.
  3. With a sharp knife scrape off skins carefully, or leave on for earthy taste. Onion slices will soften, then remove from the grill.
  4. Place all ingredients in a food processor, or blender for a few seconds, you want a chopped salsa not paste.
  5. Salt to taste.
  6. Tip * if too spicy, you can add a little olive oil and a can of tomatoes to salsa.
  7. Oven roasting as an option: It will take about 10-15 minutes at 400 degrees F to roast ingredients.

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