Roasted Jalapeno and Tomato Salsa

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“Originally from Rick Bayless, adapted to my own taste. I think this is a medium hot salsa. Heat level can be adjusted up or down with the habaneros.”
READY IN:
55mins
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place oven rack to highest position and preheat broiler.
  2. Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
  3. Tomatoes and peppers should be blackened in spots.
  4. Turn tomatoes and peppers over and broil for about another 10 minutes.
  5. Tomatoes and peppers should be blackened in spots and cooked through.
  6. Peppers may be done before tomatoes, if so, remove them as they are done.
  7. Remove from oven and let cool.
  8. Reduce heat to 425 degrees F.
  9. Cut onion into 1/4 inch slices and separate into rings.
  10. Place onion and garlic on a baking sheet and place in oven.
  11. Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
  12. Stir a couple of times during cooking.
  13. Remove from oven and let cool.
  14. Remove stems from peppers and tomatoes.
  15. Put peppers, onion and garlic in a food processor and coarsely chop.
  16. Scoop into a large bowl.
  17. Coarsely chop tomatoes and put in bowl.
  18. Stir together and add salt and apple cider vinegar.
  19. Chop cilantro and add.
  20. You may want to use less cilantro.
  21. Adjust salt and vinegar to taste.

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