Roasted Tomato-Jalapeno Salsa Quemada from Las Palapas
Ingredients
- 9 beefsteak tomatoes, roughly chopped
- 2¼ cups jalapeños (about 6-8), leave whole
- 2½ cups water
- 1¼ Tbsp salt
- 1½ Tbsp granulated garlic
Instructions
- Preheat oven to 500℉.
- Spread the tomatoes evenly on a large baking sheet.
- Roast tomatoes for 1½ to 2 hours, until they're soft, juicy, lightly charred and blistered.
- During the last 45 to 60 minutes, place the whole jalapeños on a second baking sheet and roast until skins are blistered and dark spots appear.
- Remove both from the oven and let cool slightly.
- Add roasted tomatoes and jalapeños to a blender or food processor.
- Add water, salt, and granulated garlic.
- Blend until smooth, but slightly thick, with visible roasted flecks.
- Taste and adjust salt if needed.
Notes
- For milder salsa, remove jalapeño stems before blending.
- For spicier salsa, blend jalapeños first, then add tomatoes gradually.
- If salsa is too thick, add water 1 to 2 Tbsp at a time.
- Keeps well in airtight containers for 3 days.
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