One of my co-workers made this roasted jalapeno salsa for a potluck we had at work and it was delicious. She said she got the recipe from Epicurus.com Last year I made it for my husband and he liked it so much that I’ve been canning it so that we always have some on hand. We love to use it for snacking with tortilla chips, in dips, or in any of our other favorite recipes that call for salsa. As with most salsa recipes, you can add as little or as much “heat” as you’d like. You could even make some batches more spicy than others to use for different recipes, just make sure that you label the jars! This roasted jalapeno salsa recipe makes around 3 cups so you will want to quadruple it if you want to can it.
Will Jalapeno Peppers Burn Your Skin?
Capsaicin is a chemical found in jalapeno and other hot peppers.
When you eat or handle a cut jalapeno, Capsaicin can cause a burning sensation on your lips, tongue, throat or skin.
What Can You Do If You Get Jalapeno Juice In Your Eye?
First of all, Do Not Rub Your Eyes!
Dairy products such as milk, or yogurt will help stop the burning from hot peppers.
Soak a paper towel in milk and pat around your eyes or lay it over your eyes.
You can also apply some yogurt around your eyes, let it sit for a few minutes, and then flush with cold water.
Will Jalapeno Hurt Your Digestive System?
While spicy peppers are safe for most, they can cause a temporary burning sensation of the mouth and uncomfortable intestinal side effects in some people.
Although capsaicin, the spicy molecule in hot peppers, is activating receptors in pain neurons in your mouth, and sometimes in your digestive system, it’s not really causing any damage.
Roasted Jalapeno Salsa
Roasted Jalapeno Salsa
- 1 1/2 lbs ripe tomatoes, 10 medium Roma tomatoes
- 1-3 jalapenos, stemed (we like 1 or 2)
- 1/2 onion, small white, sliced 1/4 in thick
- 4 cloves garlic, peeled
- 1/4 cup water, actually, I've never used this
- 1/3 cup chopped fresh cilantro, loosely packed
- 1 teaspoon salt, generous
- 1 1/2 teaspoon cider vinegar
- Broil tomatoes and jalapenos for about 6 min. or until darkly roasted.Blackened spots or splitting skin is good.
- Use a pair of tongs to turn over & broil for another 6 min on the other side. You want them to be cooked through as well as charred.
- Turn the oven down to 425.
- Lay onion rings and garlic on pan and roast until onions are browned and wilted & garlic is soft (15 min).
- Cool to room temp.
- Remove peels (especially if you are going to can them), and cut out cores. At this point I like to squeeze all of the extra juice into another bowl. You can always add it again later.
- In a food processor, pulse the jalapenos (no need to peel these), with the onion and garlic until desired texture. My husband likes everything blended, but you may want a coarser chop. Whatever you like is good. You may need to add a small amount of tomato juice or water to get a good pulse.
- Scoop into a big bowl.
- Then coarsely chop or puree tomatoes in the same food processor.
- Add them to the bowl.
- Add water or reserved tomato juice if the salsa is too thick.
- Stir in the cilantro.
- Season with salt and vinegar. Taste & adjust seasoning.
- If canning, fill hot jars with hot salsa, lid, and process in a water or steam bath for 10 min.