Roasted Chile Salsa
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.
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 30 minutes
Yield: 1 quart
- 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
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.