Smoky Roasted Jalapeno and Tomato Salsa
This flavorful Smoky Roasted Jalapeno and Tomato Salsa is a delightful blend of roasted vegetables and fresh herbs, inspired by the culinary genius of Rick Bayless but tailored to my personal palate. The roasting process enhances the natural sweetness of the plum tomatoes while adding a rich, smoky depth from the jalapenos and optional habaneros for an extra kick. Perfect for dipping, drizzling over tacos, or as a zesty topping for grilled meats, this medium-hot salsa can be easily adjusted to suit your heat preference. With its vibrant colors and bold flavors, this salsa is not just a condiment; it’s a celebration of Southwestern cuisine!
N/A
Servings
94
Calories
8
Ingredients
Ingredients
plum tomatoes
3 lbs (roasted)
jalapenos
10 (roasted)
habaneros
3 (roasted (optional))
white onion
1 small (sliced)
garlic
12 cloves (peeled)
cilantro
1 bunch (chopped)
salt
1 teaspoon (to taste)
apple cider vinegar
1 tablespoon (to taste)
Instructions
1
Position the oven rack to the highest level and preheat the broiler to high.
2
On a baking sheet, spread the plum tomatoes and jalapenos evenly and place them under the broiler.
3
Broil them for about 10 minutes until they are blackened in spots, then use tongs to turn them over.
4
Broil for an additional 10 minutes or until the tomatoes are soft and the peppers are blackened. If the peppers finish cooking earlier, remove them to prevent burning.
5
Carefully take the baking sheet out of the oven and allow the roasted vegetables to cool slightly.
6
Lower the oven temperature to 425°F (220°C).
7
While the vegetables are cooling, cut the onion into 1/4-inch slices and separate them into rings.
8
Place the onion rings and peeled garlic cloves on another baking sheet. Roast in the oven for about 15 minutes, stirring occasionally, until the onions are wilted, slightly charred, and the garlic is soft and golden brown.
9
Once the onions and garlic are done, remove them from the oven and let cool.
10
After cooling, remove the stems from the roasted jalapenos and tomatoes.
11
In a food processor, combine the roasted jalapenos, tomatoes, onions, and garlic. Pulse until coarsely chopped.
12
Transfer the mixture into a large mixing bowl and fold in the coarsely chopped tomatoes.
13
Season the salsa with salt and apple cider vinegar, adjusting to taste. Start with 1 teaspoon of salt and 1 tablespoon of vinegar, adding more if desired.
14
Finely chop the cilantro and add it to the salsa, adjusting the amount based on your preference.
15
Mix everything together well and taste to see if additional salt or vinegar is needed before serving.
Nutrition Information
0.2g
Fat
21.6g
Carbs
1.4g
Protein
4.4g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Roasted Jalapeno and Tomato Salsa?
It is a flavorful blend of roasted vegetables and fresh herbs, inspired by Southwestern cuisine and the culinary style of Rick Bayless.
How many calories are in this salsa recipe?
There are 94 calories per serving in this recipe.
What are the primary ingredients needed?
The main ingredients are plum tomatoes, jalapenos, white onion, garlic, cilantro, salt, and apple cider vinegar.
How many jalapenos are required for this recipe?
The recipe calls for 10 jalapenos to be roasted.
Is this salsa very spicy?
This salsa is considered medium-hot, but the heat can be adjusted to your preference.
Are habaneros a required ingredient?
No, the 3 habaneros are optional and only used if you want an extra kick of heat.
How should the tomatoes and jalapenos be cooked?
They should be broiled on high on the highest oven rack until they are blackened in spots, which takes about 20 minutes total.
What oven temperature is used for roasting the onions and garlic?
The oven should be set to 425 degrees Fahrenheit (220 degrees Celsius) for the onions and garlic.
How many garlic cloves are used?
This recipe uses 12 peeled garlic cloves, which are roasted until soft and golden brown.
What type of onion works best for this salsa?
The recipe recommends using 1 small white onion, sliced into rings.
Should I use a specific type of vinegar?
Yes, apple cider vinegar is used to season the salsa and add a touch of acidity.
How is the salsa texture achieved?
The roasted vegetables are pulsed in a food processor until they are coarsely chopped.
When should the cilantro be added?
Finely chop the cilantro and add it at the very end after mixing the other ingredients.
How much salt is recommended?
Start with 1 teaspoon of salt and adjust to taste before serving.
Is this salsa recipe low in fat?
Yes, it is very low in fat, containing only 0.2g per serving.
How much fiber does this salsa provide?
This recipe contains 4.4g of fiber per serving.
What can I serve with this salsa?
It is excellent for dipping chips, drizzling over tacos, or as a topping for grilled meats.
How many total ingredients are needed?
There are 8 main ingredients used in this recipe.
Does the salsa contain any sugar?
It contains 5g of natural sugar from the vegetables.
How long do the onions and garlic roast?
They roast for about 15 minutes until the onions are wilted and charred and the garlic is soft.
What is the total carbohydrate count?
The recipe contains 21.6g of carbohydrates per serving.
Should I remove the stems from the peppers?
Yes, you should remove the stems from the roasted jalapenos after they have cooled.
What do I do if the peppers blacken before the tomatoes?
Remove the peppers early from the broiler to prevent them from burning while the tomatoes finish.
How much protein is in this salsa?
This recipe provides 1.4g of protein per serving.
Can the heat level be reduced?
Yes, you can use fewer jalapenos or omit the optional habaneros to lower the spice level.
How much apple cider vinegar should I use?
Start with 1 tablespoon and add more to taste if desired.
What preparation is needed for the garlic?
The garlic cloves should be peeled before roasting.
How much plum tomatoes are needed?
You will need 3 pounds of plum tomatoes for this recipe.
Is the onion chopped before roasting?
No, it is sliced into 1/4-inch rings before being roasted.
What category of dish is this?
This is categorized as a condiment, dip, and side dish in Southwestern cuisine.