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- Hey, everyone, I'm Jerry James Stone.
And if you like salsa, you're in the right place.
And no, I don't mean the dance.
I mean salsa, the thing you dip into.
I'm gonna show you how to make an easy roasted salsa roja.
Let's get to it.
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Okay, so this is a really quick and simple salsa.
Super, super easy, very, very tasty.
But the thing that's nice about it
is it's just really fresh.
Something about making your own salsa
that way you can control the heat,
the ingredients, all that stuff.
I don't know, I love it.
So, the first thing you wanna do
is you wanna at your broiler to high.
'Cause we're gonna roast those veggies.
The next thing we're gonna do is
we're gonna prepare our jalapenos.
So, just take the jalapenos and cut off the stem.
And then we're gonna cut the jalapeno lengthwise.
So, this is really important
depending on what your tolerance is for heat.
If you don't want your salsa to be hot,
you can still have the jalapeno in there for some flavor.
But you want to make sure that you remove the seeds.
But, most importantly, the pith that encases those seeds.
Here's a little pro tip for you.
The heat in chili peppers is not really in the seeds.
It's in that pith,
that membrane that holds the seeds
in place is where all that heat is.
So, if you remove the seeds but you don't remove the pith,
it's gonna be just as hot.
It won't really matter.
So, go ahead and remove that if you want
the salsa to be a little bit on the mild side.
Next up, we have our tomatoes
'cause you can't make salsa without tomatoes, right?
So, I'm just gonna go ahead
and core out the top of those tomatoes.
And then, cut them in half.
And then, lastly, we're gonna take our sliced tomatoes,
the yellow onion, our jalapenos, and the garlic,
and we're gonna add that to a baking sheet.
And then, pour some olive oil over those ingredients.
And then, salt them.
Like, I would say salt them more than you think
that you would need to salt them.
Here's the reason why.
Salting food is really important at all stages of cooking.
And doing it on the earlier side effects
your final result more so than doing it on the end.
What I mean by that is,
salt's a factor of both heat and time.
So, by having the ingredients
heavily salted in the beginning,
you'll actually end up using less salt overall
to kind of hit that whatever your preferred salt level is.
So, salt them heavily in the beginning.
Go ahead and sprinkle some salt all over those ingredients.
The tomatoes, the jalapenos and all of that.
And then, throw that in the oven, let it broil.
And just let them roast.
You're gonna broil it for about 20 minutes
until like the skins are charred
and like everything just looks and smells amazing.
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After everything is done cooking,
go ahead and turn off the oven, take the pan out.
Let the ingredients cool for about 10 minutes.
The reason that is this important
is you don't wanna take those hot ingredients
and then transfer them immediately
to your food processor and puree it.
When it's hot, there's just a higher likelihood
that it's gonna kind of spray up a little bit or drip,
and those hot ingredients are gonna hurt.
So, just let it chill out, have a glass of wine,
maybe do a shot of tequila, whatever,
watch one of my other videos, come back to it.
Then, add it to the food processor
and just puree that until it's nice and smooth,
or whatever consistency you like your salsa to be.
Lastly, you're gonna add in some chopped cilantro.
Give it a few more pulses just to
kind of chop that up and mix it in.
Not to overly work it.
You don't wanna bruise the cilantro.
You just wanna incorporate those flavors into the salsa.
Transfer it to a bowl for dipping.
Check and see how the flavor is, if it needs more salt.
And then, go ahead and start dipping.
That's all it takes to make this easy roasted salsa roja.
If you like this recipe, hey, give me a thumbs up.
If there's something that you wanna see,
drop a comment below.
And if you like to cook like I do, please subscribe.
I release need videos every single week.
See you next time.
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