Roasted jalapeno salsa is a smashing success in our home. Using stored roasted jalapeno and fire-roasted tomato, this delicious salsa is easy to put together. And ready in minutes, of course, they are gone immediately as well.
This is a low carb, low fat, effortlessly easy, and satisfying flavorful spicy condiment. A few shortcuts make this roasted jalapeno salsa recipe like a breeze and feel the magic of a delicious platter gets unveiled in a flash of a second.
A crowd-pleasing tastiest recipe, excellent to serve in a game day party or for a family chill outs. Out of many recipes, this one is the easiest and delicious with the right heat and the zing that you expect.
Great to enjoy as a dip with chips or nacho, as a salad dressing, or drizzle over the burger or sandwich as a top layer. The tomato and jalapeno salsa is versatile, and relish it the way you like. We discuss more ideas about serving this delicious salsa.
Roasting a huge batch of jalapenos at once and storing them for the rest of the year is more convenient for me. And saves a ton of time, in planning and preparing for food.
I wanted to keep this roasted jalapeno salsa recipe as minimal as possible and with the punch same as the classic jalapeno salsa. I used the hand blender for the right texture consistency. However you may use your favorite kitchen tool.
Roasted jalapeno. I used the roasted tomato which I have preserved in the last month. I always roast in a large batch and use it for the following months. This comes handy when making quick salsa, or spicy sauces like this. Furthermore, these are flavorful with the right amount of heat.
I would highly recommend preserving the chili peppers when they are in the season. This saves time and wallet.
If you are planning to make fresh peppers, you may use them as well. We will see how to process roasting jalapenos in the following paragraphs.
Fire-roasted diced tomato. My family adores this option for its rich, and smoked flavor. These are pantry friendly, and more convenient for quick recipes like this roasted jalapeno recipe. Canned diced tomato is perfect to substitute with.
Onion. White onion, yellow onion are best here. This adds body, texture, and mild hidden sweetness to the salsa. It beautifully brings the tomato and the jalapeno together.
Cilantro. A handful of fresh cilantro, is the flavor booster.
Lemon juice. Adds a depth of flavor, and enhances the taste of the tomato. Lime juice is a good alternative.
Garlic powder. Its natural flavors make the spicy fire-roasted jalapeno salsa as an ultimate dip. Feel free to use roasted cloves of garlic, if you have.
How to make roasted jalapeno salsa?
Using roasted and preserved jalapeno and canned diced tomato is a simple shortcut for quick serving. You can skip the next step and get straight on to the prepping step.
Roasting. If you are using fresh jalapeno, you may roast over the stovetop for easy preparation, or you may refer to this how to roast jalapeno for a detailed description.
Prepping. Remove the seeds of the jalapeno to keep the spice level of the salsa low. Leaves some seeds on to increase the heat. On a good side, always reserve the seeds, and add it later to increase the heat.
Combine. In a mixing bowl, add jalapeno, canned fire roasted diced tomato, onion, cilantro, lemon juice, garlic powder, and salt.
Blend. Using a hand blender or a food processor blend it to a chunky texture. Test for the salt and the heat.
Transfer. Pour it over to a deep serving bowl along with chips or nachos.
With Chips and Nachos. Serve your roasted jalapeno salsa with spicy tortilla chips, or with chips. Nothing can beat this ultimate combo.
With Salad. This salsa is a perfect blend of spice and sour. Toss it over the salad and serve a simple comfort meal for the dinner.
With Sandwiches and burgers. Thinking of pushing up the flavors? This roasted jalapeno tomato salsa could turn as your reliable topping. Drizzle this salas as topping.
With pasta. Toss it over pasta or ravioli. This simple skinny sauce would be a pleasing add on.
Make ahead, Storage and reheat options.
Make ahead. There is not much things for prepping for a make ahead option. You may roast the jalapeno, deseed, and keep them ready in the refrigerator. Blend it just before serving.
Storage ideas. Store roasted jalapeno pepper salsa in the air tight container for the better results. Refrigerate to use for up to 2 days. And freeze to use for up to 2 months.
Reheat. Thaw the jalapeno salsa by keeping them in the refrigerator overnight. Gently warm up in the microwave for 30 seconds or until it reaches room temperature.
Roasted. When making the salsa from the scratch, arrange the jalapeno, tomato, garlic, in a baking sheet. And bake it in the oven for 10 minutes until the edges are charred. Then follow the recipe for the remaining steps, this roasted tomato and jalapeno salsa is a great choice when doing from the scratch.
Peppers. Each pepper brings out different flavors and heat. Try swapping jalapeno with other chili peppers like, habanero, poblano, or green bell pepper.
Vinegar. Substitute lemon juice with lime juice or apple cider vinegar for robust flavors.
Why is the salsa bland?
Bland and spicy depends on individual preference. However, if you feel the salsa is bland, it might be for three reasons. Salt, lemon juice, and the jalapeno seeds.
For the heat, add in the seeds we have reserved while deseeding. Or you sprinkle red pepper flakes, for the intense heat.
Sprinkle lemon juice and salt for more action. Add little at a time until the roasted jalapeno salsa reaches the desired taste.
How to spice up the salsa?
We have already discussed, spicing up is so much simpler a task than reducing the heat. So, I would always recommend starting with low heat, so that you have more room to adjust it later. You may increase it many ways.
- Add the set aside seeds and the pith.
- Add chili flakes.
- Add chopped fresh jalapeno.
- If nothing works out add a hot sauce, let's keep this as last effort, as it alters the original taste of roasted jalapeno salsa.
Other Jalapeno recipes you may like,
- Jalapeno tuna salad
- Jalapeno peanut brittle
- Cilantro Jalapeno hummus
- Jalapeno pinwheel recipe
- Jalapeno Lemonade
- Spicy jalapeno recipes
Roasted jalapeno salsa
- 3 roasted jalapeno seeded
- 1 can fire-roasted diced tomato 15 oz
- 1/2 cup white onion
- 2 tbsp cilantro
- 1 tbsp garlic powder
- 1/2 lemon juice
- 1/2 salt salt
- 1 tsp red pepper flakes
- Remove the seeds and the pith of jalapeno. Reserve the seeds, to add later to adjust the heat.
- In a large mixing bowl, add jalapeno, fire roasted tomato, onion, cilantro, lemon juice, garlic powder, and salt.
- Using hand blender, crush them into a chunky texture.
- Transfer to a dipping bowl, and enjoy with chips or nachos.