Chunky Roasted Salsa

I absolutely love spicy food, and salsas are such a great complement to pretty much any food. I’ve been making super easy roasted salsa for the past few years pretty often. The best part of it is that it only has three ingredients! yes, just three! but the flavor is bold and delicious.

I want to warn you that this is a super spicy salsa but you can always adjust how spicy you want by adding less jalapeños and adding more tomatoes, also removing the seeds from the peppers or just substitute the jalapeño peppers to non-spicy peppers.

Although the recipe is super easy to make there is a little bit of wait time as you want the flavors to come together to enjoy it. After the tomatoes and peppers have been roasted you’ll need to place them in a mixing bowl, preferably with a lid, if your mixing bowls don’t have a lid you can cover it with plastic wrap and place a kitchen towel on top of it to keep the heat in.

Kitchen Tools:

Baking Sheet
Medium Size Mixing Bowl
A Fork and a Sharp Knife
Parchment Paper

Chunky Roasted Salsa

Recipe by CarolCourse: Salsas and SaucesCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

10

minutes

Cooking time

25

minutes

Ingredients

• 4 large jalapeños (option to substitute for non-spicy peppers

• 2 large roman tomatoes

• Salt to taste, about 1 – 1/2 tsp

• 1-2 tbsp of water (optional)

Directions

• Preheat oven to 425F
• Wash and dry the tomatoes and peppers, if you don’t want seeds in the peppers this is the time to cut them in half and remove the seeds carefully. Leaving the seeds in will make the salsa very spicy
• Place the baking sheet on the top rack in the oven and bake for 25 minutes, the skin of the tomatoes and peppers will turn black, you want the a little burnt to have a smokey flavor
• Place tomatoes and peppers in the mixing bowl and cover them, keep them cover for half an hour to allow the tomatoes and peppers to finish cooking
• After the 30 minutes use the fork and knife to slice the peppers and tomatoes in the bowl as if you’re cutting meat. Cut until you get the chunky consistency you like, I like medium size chunks about the size of dime
• Add salt to taste, if the salsa is too thick add a table spoon of water at a time until you find the consistency you like. I prefer thick chunky salsa
• Place the salsa in the refrigerator to chill for about 30 minutes

Notes

• Keep the Salsa in the refrigerator in an airtight container. The salsa will be good for about 5-7 days but I can guarantee you that it won’t last that long 🙂

I normally make this salsa when I make tacos. We like to eat with chips and guac, in breakfast burritos, with chicken and veggies, the options are endless.

Enjoy!
XO
Carol