Intensely Flavored and Hot
Looking for a bold salsa that packs some heat? Well then, our pan-roasted jalapeño salsa is what you are looking for. The peppery flavor of the jalapeños is front and center.
Unlike most salsas where the chile peppers are added to a base of tomatoes or tomatillos, jalapeño peppers are the base of this salsa which gives it its distinct taste and extra heat.
How to Make
Gather your ingredients. You will need the following: 9 large jalapeño peppers, ½ large white onion, 3 cloves of garlic, 2 limes, 12 sprigs of cilantro, 2 tablespoon cooking oil, and 1 tsp+ salt.
The 1st step is to blacken the jalapeños, onion, and garlic. Blackening adds flavor.
You want to get the peppers really black. Pan roast them in a dry pan for about 20 minutes. Leave the husks on the garlic.
After you have blackened the pepper, onion, and garlic cut the stems off of the jalapeños and place them in your blender. Remove the garlic cloves from their husks and add to your blender. Add the onion, cilantro, juice of 2 limes, ¼ cup of water, and 1 tsp salt. Blend for 30 seconds. The salsa should have some texture and body.
The Magic Step – “Seasoning the Salsa”
Frying the salsa in hot oil deepens and intensifies the flavor.
Heat 2 tablespoon of cooking oil to medium-hot in the same pan that you roasted the jalapeños. Pour the blended salsa into the hot oil. This is called “seasoning” the salsa. After 1 minute, reduce the heat to low and simmer for 15 minutes.
Allow the salsa to cool and serve. Try it with carne asada, chicken tostadas, or quesadillas.
Give it a try. Provecho!
Roasted Jalapeño Salsa Recipe
- 9 large jalapeño peppers
- ½ large white onion
- 3 cloves garlic
- 12 sprigs of cilantro
- juice of 2 limes
- 1 tsp. salt + to taste salt
- 2 tbsp. cooking oil
Roasting and Blending
- Heat a dry pan to medium-hot and add the jalapeños, onion, and garlic.
- Cook until the peppers are completely blackened, about 20 minutes. Remove from the pan.
- Cut the stems off of the jalapeños and place them in your blender.
- Remove the garlic cloves from their husks and add to your blender.
- Add the onion and cilantro, ¼ cup of water, lime juice, and 1 tsp. salt.
- Blend for 30 seconds.
“Seasoning the Salsa”
- Heat 2 tablespoon of cooking oil to medium-hot in the same pan that you roasted the jalapeños.
- Pour the blended salsa into the hot oil. This step is called "seasoning" the salsa.
Cooking the Salsa
- After 1 minute in the hot oil, reduce the heat to low and simmer for 15 minutes. This deepens and intensifies the flavor.
- After 15 minutes, take and adjust the salt if needed.
Hello. This recipe looks so good! Can it be canned, do you think? Would I need to add vinegar or would the lime be enough acidity?
Did you end up canning this? How did it turn out?
julisa arvayo says
I absolutely loved it! Even though I didn’t have lime and I totally forgot about the cilantro lol! 5 stars
Douglas Cullen says
Awesome! We’re glad you loved it. Have you tried any of our other recipes? Cheers!
So often hot is emphasized while overall flavor lacks depth. This salsa has both. It is great spooned over burritos and enchiladas, among other things. I also like a bit mixed in with my queso blanco to add more heat to it. And of course for the brave, along with freshly made tortilla chips. Thanks for the recipe!
Arunie Clark says
wow..this was superb. very spicy but we Sri-Lankans love the spice. I also love that your site is short on drama and get right to the recipe. thank you.
Arunie Clark says
OH I forgot to mention that I roasted all of it in the oven first –really great flavor.
Simple yet excellent recipe! Spicy and delicious!
GENE Watkins says
I made the jalapeño salsa and the tomatillo salsa both with out cilantro. I think it tastes better with out. Sometimes when you cook cilantro it can leave a bitter after taste.
Looks great! Any idea how long it will last in the fridge?
Kathleen Rowinski says
I have so many garden jalapeños! Can I freeze this salsa?