Roasted poblano and jalapeño peppers with onion, garlic and cumin in a tasty salsa. It’s full of delicious Tex-Mex flavors. Use with tortilla chips, on a breakfast taco or with scrambled or fried eggs.
Roasted Chile Salsa Recipe
Roasted Chile Salsa
Equipment
- baking sheet
- foil
- glass bowl with lid
- ramekin
- silicon brush
- cutting board
- kitchen knife
Ingredients
- 3 tbs olive oil – extra virgin
- 1 cup yellow onion – diced
- 2 cups beef stock
- 6 ounces poblano peppers – halved, de-seeded
- 3 ounces jalapeño peppers
- 3 cloves garlic – peeled
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp cumin
- 1 tbsp white vinegar
- ½ tsp granulated sugar
Instructions
- Measure olive oil, and set aside.3 tbs olive oil
- Measure out chopped onion.1 cup yellow onion
- Measure out beef stock.2 cups beef stock
- On a foil lined baking sheet, add halved peppers and garlic, then brush with olive oil.6 ounces poblano peppers, 3 ounces jalapeño peppers, 3 cloves garlic
- Roast at 425℉ for 20 minutes.
- Meanwhile, add olive oil and flour to a stock pot over medium heat.2 tbsp all-purpose flour
- Stirring constantly, make a light roux.
- Add chopped onions to the roux.
- Sauté until the onions are soft.
- Remove the roasted peppers and garlic from the oven.
- Separate the poblano peppers, then add them to a glass bowl.
- Cover the bowl and rest for 15 minutes to loosen the skin.
- Add the beef stock to the roux and onion mixture.
- Stir to incorporate. Bring to a boil, then reduce to a simmer.
- Remove the jalapeños and garlic to a cutting board.
- Finely chop jalapeños and garlic together.
- Add jalapeño peppers and garlic to the sauce, then stir to incorporate.
- Peel and stack the poblano peppers.
- Finely chop the poblanos.
- Add the chopped poblanos and salt to the sauce, then stir to incorporate.1 tsp salt
- Add the cumin.1/2 tsp cumin
- Add the white vinegar.1 tbsp white vinegar
- Add the sugar. Stir and simmer until the desired thickness is achieved.1/2 tsp granulated sugar
- Remove to a pint-sized container and let cool. Keep covered in the refrigerator for up to a couple of weeks.
PRIVATE NOTES
Nutrition
More Information
Garden Peppers
Roasted Chile Salsa is a great way to make use of a bumper crop of jalapeño and poblano peppers. I love growing peppers, but they always produce so much! How do I use all of those peppers?
Usually I’ll freeze them. I’ll clean, de-seed and dry the peppers. Then I’ll put them into a freezer bag. You can keep them for months in the freezer, thaw them later, and they will still be hot and flavorful.
Use Ripe Peppers
Roasted Chile Salsa is excellent when made with green peppers. However, I like to let my poblano and jalapeño peppers ripen on the vine. I’ll pick them when they are fully ripe, and colored red. These give the best heat and flavor to the salsa.
Pepper Sizes
Poblano Peppers
Large poblanos are definitely easier to work with. That being said, I’ll prefer my small to medium garden-grown poblanos over large grocery store poblanos any time. It’s immensely satisfying to cook with your own garden grown peppers. And you know they haven’t been doused with pesticides or chemicals. But, if you have to source your peppers from a grocery store, the larger poblano peppers are certainly more convenient, and definitely easier to roast and peel.
Jalapeño Peppers
I grow two kinds of heirloom jalapeño peppers plants.
Brown jalapeños are large, flavorful, but fairly mild peppers. They turn dark reddish-brown, then magenta when fully ripened.
Red-hots are another heirloom jalapeño pepper I grow that produce small, bright red, and very hot jalapeños. These are what I call ‘hiccup hot’. If you bite into one raw, they are hot enough to give you a good case of hiccups that will last several minutes. But, they are also immensely flavorful, especially when allowed to ripen until they are fully bright red.
Jalapeño Pepper Heat
The best way to determine the heat of a batch of jalapeños is to taste one. They will be hottest where the pepper is widest, just below the stem. Cut it through about ¼ inch below the crown. Then cut a sliver, discarding any seed. Taste the sliver. This will tell you if the pepper is mild, medium or hot.
If you are at a grocery store, they will typically frown on customers tasting the produce. Rest assured, you can identify hot jalapeños simply by examining them for blistering skin.
The hottest jalapeño peppers have blistered skin. If you see a pepper that has blistered lines on it and looks like this, you can be sure that it is hot. This home-grown pepper gave me hiccups for half an hour!
My Roasted Chile Salsa uses both brown and red-hot jalapeño pepper varieties in equal volume. The fruity, grassy, roasted jalapeño flavor combines perfectly with earthy, smokey flavor of roasted poblanos. This salsa has an excellent, deep pepper flavor and a tolerable heat.
Many Uses
Chile Salsa tastes great with tortilla chips, such as my Totopos Caseros. Use them to make an excellent Huevos Rancheros. Or, just add them to scrambled or fried eggs. It would be perfect on a Breakfast Taco, with Breakfast Potatoes, or Smoked Pulled Pork Quesadillas.
Related Recipes
Salsa de Tomate Asado
Pico de Gallo
Huevos Rancheros
Perfect Scrambled Eggs
Quesadilla-style Breakfast Tacos
Smoked Pork Carnitas Quesadillas
Tex-Mex Spice Blend
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