Roasted Jalapeño Salsa
Recipe by Savory Spice Test Kitchen
Global Cuisines
Simple Snacking
A vibrant roasted salsa crafted from simple kitchen staples, delivering smoky depth and fresh, balanced heat. Perfect for drizzling over tacos or serving alongside chips.
Serves
1 cup salsa
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
6 oz. jalapeño chile peppers, about 5-6 fresh peppers
Minced Garlic
1 tsp. Minced Garlic
1/4 cup lime juice, about 2 limes
½ cup vegetable oil
1 Tbsp. seasoning of choice:
Golden Sol Sazon
Golden Sol Sazon
Peruvian Chile Lime Seasoning
Peruvian Chile Lime Seasoning
Mexican Street Corn Seasoning
Mexican Street Corn Seasoning
Cuban Island Spice
Cuban Island Spice
Directions
Step 1
Preheat oven to 425° F. Cut the jalapeños in half, then remove the stems and seeds for less heat, if desired. Place jalapeños on a foil-lined baking sheet. Roast for 15-20 minutes until skins are blistered, turning a few times to ensure even roasting. Set aside to cool.
Step 2
While jalapeños roast, place Minded Garlic in a small bowl, cover with warm water, and soak for about 10 minutes to rehydrate. Drain water.
Step 3
When jalapeños are cool, place them in a food processor with garlic and lime juice and pulse until finely chopped. With food processor running, slowly drizzle in oil, using more or less depending on desired consistency. Add Golden Sol Sazon, or preferred spice blend, transfer to a resealable jar and store in the refrigerator for up to 7 days.
Recipe Notes
For an elevated spread, triple the recipe, divide in thirds, and finish each with a different spice blend to create a trio of distinctive salsas.
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