Trio of Roasted Jalapeño Salsas Recipe
About 3 cups (1 cup of each flavor)
Active Prep: 15 min
Cook: 10 min
For 3-cup salsa base:
- 18 oz. fresh jalapeño chiles (about 15 to 20), stemmed
- 4 tsp. Minced Garlic
- 3/4 cup lime juice
- 1 1/2 cups vegetable oil
Flavor options per 1 cup salsa:
- 2 1/2 tsp. Cook County Charcoal Seasoning
- 2 1/2 tsp. Peruvian Chile Lime Seasoning
- 2 1/2 tsp. Siesta Key Spanish Sazon
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This recipe was adapted from a Rick Bayless’ Creamy Roasted Jalapeno Salsa recipe and it easily doubles if you’re making salsa for a crowd.
Place the jalapeños on a large foil-lined baking sheet and broil on high until skins are well blistered, turning a few times to ensure even roasting. (Tip: Deseed the jalapeños before or after roasting for less heat.) Set aside to cool. While chiles roast, cover garlic in warm water to rehydrate. When chiles are cool, place them in a food processor with the garlic (drain the water) and lime juice and pulse until finely chopped. With machine running, slowly drizzle in oil. Add more or less oil depending on desired consistency. Divide blended mixture into three bowls. You should have about 1 cup in each bowl. Season each bowl with one of the flavor options. Transfer to clean, sealable jars and store in the refrigerator.
Use to provide various salsa options for your favorite Mexican or Latin inspired dishes. Perfect for a Cinco de Mayo party!
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