This salsa is a great salsa to make when you're barbecuing and grilling vegetables. Roasted Jalapeño salsa is moderately hot, and 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 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 for 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 them in a plastic bag, leave them in the bag for 10 - 15 minutes. Placing it in the bag will loosen the skin, easier to remove.
With a sharp knife scrape off skins carefully, or leave them 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.
