Fairly Fast Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
5 tomatoes, halved
1 onion, halved
1 jalapeno pepper sliced in half lengthwise and seeded
2 cloves garlic
3/4 cup fresh cilantro leaves
2 Tbsp fresh lime juice
4 tsp salt
1 tsp pureed chipotle peppers in adobo sauce
Preheat oven’s broiler and set the oven rack about 6 inches from the heat source. Line a large baking sheet with aluminum foil. Arrange the tomatoes, onion, and jalapeno pepper on the prepared baking sheet. Roast the vegetables under the broiler until the skins are blackened, about 10 minutes.
Combine the roasted vegetables, garlic, cilantro, lime juice, salt, and chipotle peppers in a blender. Blend to desired consistency. Store unused portions in refrigerator up to 1 week.