Roasted Jalapeño Salsa

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.

Pan Roasted Jalapeño Salsa in Serving Bowl

How to Make

Gather your ingredients. You will need the following: 9 large jalapeño peppers, 1/2 large white onion, 3 cloves of garlic, 2 limes, 12 sprigs of cilantro, 2 tbsp cooking oil, and 1 tsp+ salt.

Ingredients to Make Roasted Jalapeño Salsa

The 1st step is to blacken the jalapeños, onion, and garlic. Blackening adds flavor.

Jalapeño Peppers in Pan

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.

Pan Roasted Jalapeño Peppers

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, 1/4 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 tbsp 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.

Frying Salsa in Oil

Allow the salsa to cool and serve. Try it with carne asada, chicken tostadas, or quesadillas.

Roasted Jalapeño Salsa

 Give it a try. Provecho!

Roasted Jalapeño Salsa
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4.39 from 13 votes

Roasted Jalapeño Salsa Recipe

Intensely flavored pan-roasted jalapeño salsa which packs some heat. The peppery flavor of the jalapeños is front and center and enhanced by onion, garlic, cilantro, and lime juice. It's easy to make and a great addition to your salsa repertoire.
Course Appetizer
Cuisine Mexican
Keyword dip, jalapeño, salsa, spicy
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 cups
Calories 43kcal
Author Douglas Cullen

Ingredients

  • 9 large jalapeño peppers
  • 1/2 large white onion
  • 3 cloves garlic
  • 12 sprigs of cilantro
  • juice of 2 limes
  • 1 tsp. salt + to taste salt
  • 2 tbsp. cooking oil

Instructions

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, 1/4 cup of water, lime juice, and 1 tsp. salt.
  • Blend for 30 seconds. 

“Seasoning the Salsa”

  • Heat 2 tbsp 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.

Notes

Oven Roasting the Peppers
You can also oven roast the jalapeños. Place them on a baking sheet lined with aluminum foil and then cook them for approximately 30 minutes turning once.
 

Nutrition

Serving: 1/4 cup | Calories: 43kcal | Carbohydrates: 3g | Fat: 3g | Sodium: 50mg | Sugar: 2g

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9 comments… add one
  • Mab

    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?

  • julisa arvayo

    I absolutely loved it! Even though I didn’t have lime and I totally forgot about the cilantro lol! 5 stars

  • Marilyn

    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

    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

    • Arunie Clark

      OH I forgot to mention that I roasted all of it in the oven first –really great flavor.

  • Kim

    Simple yet excellent recipe! Spicy and delicious!

  • GENE Watkins

    Great recipe

  • Alicia

    Hi everyone,
    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.

    HAPPY HOLIDAYS!

    -Alicia

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