Roasted Tomato Salsa
Smoky roasted tomato salsa ready in 25 minutes. Grill or broil for best flavor. Tips for heat control and safe handling of hot chiles.
This salsa comes together in less than 25 minutes and the bulk of the prep work is done by a blender. This is a perfect salsa to try on the grill, cooking the tomatoes, onion, and fresh jalapeños over real coals gives this salsa delicious roasted flavors.
Submitted by: Geoff Marshall from Chicago, IL
Yield: Roughly 5 cups of salsa
- Roast tomatoes, onion, jalapeños, and garlic for a smoky, charred flavor.
- Rehydrate dried chiles, blend with roasted veg and lime, then chill for best taste.
- Handle Carolina Reaper chiles with gloves, blend hot liquids carefully, and adjust heat to taste.
Spices
Featured in this Recipe
Preparation Instructions:
1. Bring a few cups of water to boil.
2. While water is coming to a boil, clean any dirt from outside of the dried chiles with a damp paper towel. While wearing gloves, carefully remove seeds and stems from each chile. Discard the seeds and stem, place all chile pepper skins in a bowl, pour enough boiling water over them until everything is submerged. Cover bowl with plastic wrap and let it sit and steam for 15-20 minutes.
3. While chile peppers rehydrate, peel onion and slice into quarters so it is still attached to the root stem. Roast onion, whole tomatoes, jalapeños, and garlic in a dry cast-iron skillet on medium-high heat. You're looking for a little bit of charing, but not too much. When finished cooking, set vegetables aside on a plate to cool.
4. Using tongs, add rehydrated chiles to the blender with about half a cup of the water from the bowl. Pulse and blend on high until the chiles are pureed.
5. Remove stems from jalapeños, stem scar from tomatoes, and root stem from onion. Roughly chop into small pieces before adding everything to the blender with the rehydrated chile puree. Pulse and blend on high until you have reached a desirable consistency.
6. Juice lime into the blender pitcher. Add ground cumin seed, and a teaspoon or two of salt. Pulse a few times, taste salsa for saltiness, and make any adjustments to suit your tastes. Add chopped cilantro and pulse to incorporate.
7. Serve with tortilla chips or pour it over your favorite taco. This salsa can be served cold and gets even better after it has rested in the fridge for 24 hours.
thespicehouse.com
More About This Recipe
The vegetables can also be roasted in the oven under the broiler. Cook them for 15-20 minutes, flipping them halfway through. Another tip for making this salsa extra savory and delicious is to add a teaspoon or two of chicken stock concentrate instead of plain salt.
Frequently Asked Questions
How can I make this salsa less spicy?
Reduce or omit the Carolina Reaper chiles. Remove seeds and membranes from jalapeños. Use fewer jalapeños or swap them for mild poblanos. You can also use only guajillo and chipotle for milder smoky heat.
Are Carolina Reaper chiles safe to use?
They are extremely hot. Wear gloves and avoid touching your face or eyes. Use a very small amount or skip them if you are not experienced with superhot chiles. Keep them away from children and pets.
What if I do not have a cast-iron skillet?
Use the oven broiler or a grill. Under the broiler, place veg on a sheet and broil 15 to 20 minutes, turning once. On a grill, roast over medium-high heat until charred but not burned.
How do I blend hot chiles and hot liquids safely?
Let roasted vegetables and rehydrated chiles cool slightly. Do not overfill the blender. Remove the center insert or open a small vent and cover with a towel to let steam escape. Start blending on low and increase speed.
How long will this salsa keep in the fridge or freezer?
Refrigerate in an airtight container for 4 to 7 days. Flavor improves after 24 hours. Freeze in portions up to 3 months; thaw in the fridge before serving.
Can I substitute the dried guajillo and chipotle chiles?
Yes. Use ancho or pasilla for mild smoky notes. Canned chipotles in adobo work too, but reduce added liquid and taste for salt. Smoked paprika can add smoky flavor if you lack dried chiles.
My salsa is too thin or too thick. How do I fix it?
If too thin, blend in another roasted tomato, reduce excess water by simmering the salsa briefly, or add a spoonful of tomato paste. If too thick, stir in a little of the reserved chile soaking water or a splash of lime juice until you reach the right consistency.
How can I make this salsa less spicy?
Reduce or omit the Carolina Reaper chiles. Remove seeds and membranes from jalapeños. Use fewer jalapeños or swap them for mild poblanos. You can also use only guajillo and chipotle for milder smoky heat.
Are Carolina Reaper chiles safe to use?
They are extremely hot. Wear gloves and avoid touching your face or eyes. Use a very small amount or skip them if you are not experienced with superhot chiles. Keep them away from children and pets.
What if I do not have a cast-iron skillet?
Use the oven broiler or a grill. Under the broiler, place veg on a sheet and broil 15 to 20 minutes, turning once. On a grill, roast over medium-high heat until charred but not burned.
How do I blend hot chiles and hot liquids safely?
Let roasted vegetables and rehydrated chiles cool slightly. Do not overfill the blender. Remove the center insert or open a small vent and cover with a towel to let steam escape. Start blending on low and increase speed.
How long will this salsa keep in the fridge or freezer?
Refrigerate in an airtight container for 4 to 7 days. Flavor improves after 24 hours. Freeze in portions up to 3 months; thaw in the fridge before serving.
Can I substitute the dried guajillo and chipotle chiles?
Yes. Use ancho or pasilla for mild smoky notes. Canned chipotles in adobo work too, but reduce added liquid and taste for salt. Smoked paprika can add smoky flavor if you lack dried chiles.
My salsa is too thin or too thick. How do I fix it?
If too thin, blend in another roasted tomato, reduce excess water by simmering the salsa briefly, or add a spoonful of tomato paste. If too thick, stir in a little of the reserved chile soaking water or a splash of lime juice until you reach the right consistency.
Comments