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.
Keyword: dip, jalapeño, salsa, spicy
Author: Douglas Cullen
9large jalapeño peppers
½large white onion
12sprigs of cilantro
juice of 2 limes
1tsp.salt + to taste salt
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.
Oven Roasting the PeppersYou 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.