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    You are in: Home / Recipes / Roasted Jalapeno and Tomato Salsa Recipe
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    Roasted Jalapeno and Tomato Salsa

    Roasted Jalapeno and Tomato Salsa. Photo by Tee Lee

    1/2 Photos of Roasted Jalapeno and Tomato Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    acid.'s Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on October 25, 2007


      I reduced this recipe by about 3/4 and it turned out great. It was just the right level of spiciness and easy to make. I served it with ravioli, which went with it suprisingly well.

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    • on March 25, 2007


      This salsa was very good with a good blend of roasted flavors. I have been looking for a good cooked salsa and this was very close to perfect. 3 pounds of roma tomatoes ended up being 19 tomatoes for me (for future reference). I omitted the habaneros because the store didn't have them, but I added 2 extra jalapenos and an extra onion. It ended up spicy, but not too spicy. Also, I used red wine vinegar instead. I can't wait to try it tomorrow after the flavors have blended even more.

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    • on June 03, 2005


      Very good recipe. I have been wanting to make a good salsa for a long time. This was almost perfect. I made it first following the above recipe. Then again with some must do changes. I used Roma tomatoes. Roast all veggies on an outdoor grill over your favorite wood until lightly blackened on all sides, add a few shakes of ground cumin, a good squeeze of lime, 4 green onions trimmed to about 5-inches long, 1/2 tsp Mexican oregano, 1/2 bunch cilantro, 1/2 can chipotle peppers and 1/2 of the adobe sauce, add 1 tbs olive oil to the final product and forget the habaneros or you can add later. Now that is gooood salsa.

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    Read All Reviews (4)


    Nutritional Facts for Roasted Jalapeno and Tomato Salsa

    Serving Size: 1 (1794 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 76.0
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 483.5 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 4.5 g
    Sugars 8.8 g
    Protein 3.4 g

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