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