Okay, okay so it’s not really super spicy salsa, but it does have a nice kick. It received its nickname from my husband who jokes about the heat level. Every time I make it, I say “careful, it’s super spicy.” Then my husband (who has a high tolerance to spicy food) chuckles and says “yeah it’s super spicy”😆.
How to Make Salsa From Scratch
To make this “super spicy” jalapeño salsa you will need to roast the veggies. You may use a comal, a skillet, or in the oven. Place two Jalapeños, two tomatoes, and half of an onion on the comal over medium heat. Allow them to char and blister, turning every so often. This will take about 10 minutes in total.
Once the veggies are done roasting, transfer them to a plate to peel the skin from the tomatoes and jalapeños. An easy way to get the skin off the peppers is to place them into a plastic bag and close it to let them “sweat.” Alternatively, place them into a bowl and cover them with plastic wrap and allow them to sweat. This takes about 2-3 minutes.
Place the peeled tomatoes, jalapeños, onions, peeled garlic, cilantro, lime juice and salt into a blender. Pulse several times until you get your desired consistency. I like it chunky, but you can make it totally smooth as well.
The Salsa for Everything
The following list is some of my favorite ways to enjoy this roasted jalapeño salsa. Get creative and add it to your favorite dishes!
- Fried eggs
- Scrambled eggs
- Pollo asado
- Carne Asada
- With chips
How to Store Salsa
This recipe will make enough salsa for one round of tacos, for a family of 5-6, or one bag of chips ( if you’re like me😁 ). If you have leftover salsa, you can store it in an airtight container and in the refrigerator for up to 5 days. Check it after 3 days though.
If you would like to make ahead and freeze, you could use a freezer safe container or bag and freeze for up to 2 months.
I hope you love my “super spicy salsa” as much as I do. Till the next one!
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Roasted Jalapeño Salsa
- 2 jalapeños*
- 2 Roma tomatoes
- 1/2 onion
- 3 garlic clove
- handful of cilantro
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt
- Roast the tomatoes, onions, and jalapenos using a comal or skillet, turning every so often. This will take about 10 minutes total.
- Transfer the veggies to a bowl once they have blistered all around.
- Place the jalapeños in a plastic bag and tie it. This will help the jalapeños"sweat." After a few minutes, they will be easy to peel. Remove the skins from the jalapeños and place them into a blender
- Remove the skin from the tomatoes place them in the blender along with the onion, garlic, cilantro, and salt. Pulse to your desired consistency.
- Serve as a condiment or as an appetizer with tortilla chips. Enjoy!
- Store in an airtight container. Stays good in the fridge for up to 3 days.