Yes … five jalapeños sounds like a lot but don’t worry, roasting them under the broiler knocks down the heat considerably.
ROASTED CHILE SALSA
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- 5 jalapeno peppers, halved and seeded
- 6 Roma tomatoes, halved horizontally
- 4 cloves garlic
- 2 dried ancho chile peppers, seeded and soaked in hot water for 10 minutes*
- 1 red bell pepper, seeded and quartered
- 1/2 red onion, roughly chopped
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- Chopped fresh cilantro, parsley or scallions, to taste
- Preheat the broiler and place rack in top position.
- Squeeze the tomato halves, reserving the juice and seeds.
- Set aside 2 of the tomatoes and one of the jalapeños and toss the rest of the produce in a large bowl with the tablespoon of oil then spread in a shallow roasting pan or sheet pan with a lip.
- Broil for 20 minutes, stirring often for even browning.
- Move to a work bowl of a food processor and add the reserved tomatoes, jalapeño and lime juice. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato liquid.
- Stir in cilantro, parsley, etc. and refrigerate 2 hours before serving.
- *To seed, snip the stem end off with scissors and shake out seeds.
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