Pic of Roast Jalapeño Salsa

Roast Jalapeño Salsa

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Roast Jalapeño Salsa

Starter Serves 2 20 min
A punchy salsa to use as a dip or condiment. Cooking the peppers and tomatoes adds a bit more complexity and depth to the flavour, but you could easily skip that stage for something fresher and more straightforward.


  • 150g Jalapeño peppers
  • 3 tomatoes, quartered
  • ½ red onion, finely diced
  • 1 garlic clove, finely chopped
  • juice of 1 lime
  • small bunch of fresh coriander, chopped
  • 4 tbsp olive oil
  • sea salt
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Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Preheat your oven to 200°C/Gas 6. Place the peppers and tomatoes in a small roasting tray and oil them lightly. Roast for 15 mins, until the peppers have begun to blacken and the tomatoes are softening.
  • Step 2

    Remove the tops from the peppers. Place the peppers in a blender with the tomatoes, onion, garlic, lime juice, coriander, olive oil and a good pinch of salt. Pulse into a chunky salsa. Taste and tweak with more salt to your liking.

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