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Roasted Jalapeno Salsa

Roasted Jalapeno Salsa recipe image
This vibrant roasted salsa transforms simple ingredients into a deeply flavorful condiment. The key is charring the jalapeños and onions directly in a hot skillet, which imparts a rich, smoky complexity that raw salsa lacks. The garlic becomes sweet and mellow when roasted in its skin, while fresh lime juice and dried oregano provide a bright, herbal balance to the heat. It has a rustic, textured consistency that makes it perfect for scooping with sturdy tortilla chips or serving alongside grilled meats and fish. Ideal for summer gatherings, taco nights, or as a zesty topping for eggs, this vegan-friendly dip brings authentic American-style smokiness to the table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 241.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant roasted salsa transforms simple ingredients into a deeply flavorful condiment. The key is charring the jalapeños and onions directly in a hot skillet, which imparts a rich, smoky complexity that raw salsa lacks. The garlic becomes sweet and mellow when roasted in its skin, while fresh lime juice and dried oregano provide a bright, herbal balance to the heat. It has a rustic, textured consistency that makes it perfect for scooping with sturdy tortilla chips or serving alongside grilled meats and fish. Ideal for summer gatherings, taco nights, or as a zesty topping for eggs, this vegan-friendly dip brings authentic American-style smokiness to the table.
Ingredients
  • 2 sl Red onion, 1/2inch thick
  • 4 Cloves Garlic, unpeeled
  • 1/4 cup Olive oil
  • 12 Jalapeno Chilies, seeded and
  • 1 lime juice of
  • 1 ts Sea salt
  • 2 ts Dried oregano
Directions
  1. 1
    Heat a cast-iron skillet over high heat until very hot.
  2. 2
    Add the red onion slices to the dry skillet and char on both sides until blackened and softened. Remove and set aside.
  3. 3
    Add the unpeeled garlic cloves to the skillet and toast until lightly browned and fragrant. Remove and let cool slightly, then peel.
  4. 4
    Add 2 tablespoons of olive oil to the hot skillet.
  5. 5
    Sear the seeded jalapeño chilies in the oil, turning frequently, until charred and blistered on all sides.
  6. 6
    Add the remaining olive oil, dried oregano, lime juice, and sea salt to the skillet. Cook for 1 minute, stirring to combine.
  7. 7
    Transfer all charred vegetables, garlic, and the skillet mixture into a food processor fitted with a metal blade.
  8. 8
    Pulse the processor until the mixture is roughly chopped but smooth, adjusting texture to preference.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 241.1kcal
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 11.5mg1%
Total Carbohydrate 23.6g8%
Dietary Fiber 6.9g28%
Sugars 16.2g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a milder salsa, remove the seeds and white membranes from the jalapeños completely before charring. For extra heat, leave some seeds in.

If you prefer a smoother consistency, process longer. For a chunkier texture, pulse only a few times.

Store in an airtight container in the refrigerator for up to 5 days. The flavors will meld and deepen after a few hours.

Ensure the skillet is very hot before adding the vegetables to achieve a proper char, which is essential for the smoky flavor profile.

Keywords: roasted, jalapeno, salsa, smoky, charred, garlic, onion, lime, oregano, dip, vegan, spicy, appetizer, taco, grilled, fresh, olive oil, food processor, skillet, homemade
Read it online: https://www.chefs-mate.com/recipe/roasted-jalapeno-salsa/