Blackened Salsa 0.750
Mar 19, 2008

This spicy, smoky, black-flecked salsa tastes like the much-loved version at La Fogata restaurant in San Antonio. In addition to gracing the top of Tacos de Huevos (see related recipe), the pungent condiment is also good on grilled pork chops or steak; of course, it can be served as an appetizer with corn tortilla chips.

If you want less heat, remove some or all of the chili pepper seeds.

The recipe doubles easily. Refrigerate in an airtight container for up to a week.

Servings: 0.75 cup
  • 1 medium jalapeño pepper, stem removed, left whole
  • 2 large shallots, peeled and left whole
  • 4 medium (unpeeled) cloves garlic
  • 1/2 pint cherry tomatoes
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon salt, plus more as needed
  • 3 to 4 tablespoons water, plus more as needed

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Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.

Combine the jalapeno pepper, shallots, garlic and cherry tomatoes in a large cast-iron skillet or a roasting pan; place in the oven to broil for 10 to 15 minutes, shaking the pan occasionally, until the vegetables are blackened all over.

Remove from the oven and reserve the garlic; transfer the remaining vegetables to the bowl of a food processor and let cool slightly.

When the garlic is cool enough to handle, discard the papery skins; add the garlic to the food processor, then add the sherry vinegar, salt and water. Pulse or process briefly until the mixture is pureed but still a little chunky. Taste and adjust salt as necessary; thin with water as needed. Serve immediately or refrigerate for up to 1 week.

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Recipe Source

Based on a recipe from

Tested by Joe Yonan.

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