Spice up your chips and dip game with our Roasted Chile Salsa recipe. Smoky, spicy, and utterly addictive. Get ready to dip!

Course: Appetizers

Keyword: Cinco de Mayo, Dips, Entertaining, Game Day, Healthy, Roasted Chile Salsa, Snacks, Vegetarian

Roasted Chile Salsa

Name: Roasted Chile Salsa
Prep time: 10 min
Total time: 150 min
Ingredients: 5 jalapeño peppers, halved and seeded; 6 Roma tomatoes, halved horizontally; 4 cloves garlic (peeled); 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; 1 lime, juiced; 1 teaspoon kosher salt; 1 teaspoon chili powder; Chopped fresh cilantro, parsley, or scallions, to taste

Roasted chile salsa with charred peppers and fresh tomatoes

ACTIVE TIME: 10

TOTAL TIME: 2 30

Yield: 1 quart

A blend of roasted peppers and chiles brings a smoky flavor to this classic tomato salsa. In fact, this is the only salsa I keep on hand year-round. I use it in scrambled eggs, on pizza, and, of course, chilaquiles!

I know, five jalapeños sounds like a lot, but don't worry, roasting them under the broiler knocks down the heat considerably. To seed the jalapeños and ancho chiles, snip the stem end off with scissors and shake out the seeds.

Oh, and I dip chips into this salsa as well.

This recipe first appeared in EveryDayCook.

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Software

5 jalapeño peppers, halved and seeded
6 Roma tomatoes, halved horizontally
4 cloves garlic peeled
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
1 lime, juiced
1 teaspoon kosher salt
1 teaspoon chili powder
Chopped fresh cilantro, parsley, or scallions, to taste

Specialized Hardware

Food processor

ACTIVE TIME: 10

TOTAL TIME: 2 30

Yield: 1 quart

Procedure

Heat broiler to high and place rack in top position.
Squeeze the tomato halves, reserving the juice and seeds.
Set aside 2 of the tomatoes and 1 of the jalapeños. Toss the remaining jalapeños, tomatoes, garlic, ancho chiles, onion and red bell pepper in a large bowl with the tablespoon of oil, then spread in a shallow roasting pan or sheet pan with a lip. 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 the roasted vegetables to the work bowl of a food processor and add the reserved tomatoes, jalapeño, lime juice, kosher salt, and chili powder. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato juice.
Stir in cilantro, parsley, or scallions and refrigerate 2 hours before serving.