Fire-Roasted Red & Green Jalapeño Salsa (Two Ways)

Steps

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1. 1
   Brush the jalapeños lightly with avocado oil in preparation for fire-roasting (toreado style).
   ▶ ≈0:57
2. 2
   Heat a perforated pan directly over an open flame until very hot, then add the jalapeños.
   ▶ ≈1:45
3. 3
   Toss and flip the chiles frequently so the skins blister and lightly char without fully blackening—just enough to blister the surface.
   ▶ ≈2:05
4. 4
   Toss the garlic cloves with a bit of oil the same way and roast them on the hot pan until lightly charred for a smoky flavor.
   ▶ ≈3:23
5. 5
   Taste-test one roasted chile from the batch to gauge its heat level before blending.
   ▶ ≈3:56
6. 6
   Add the roasted green jalapeños and three roasted garlic cloves to a blender along with olive oil and 1 teaspoon of sea salt—no water or tomatoes.
   ▶ ≈4:29
7. 7
   Pulse the blender first to get things moving, then blend continuously for about 45 seconds until smooth and thick; pour into a glass bowl—this is the green salsa.
   ▶ ≈5:02
8. 8
   Repeat the same roasting and taste-testing process with the red jalapeños.
   ▶ ≈5:48
9. 9
   Blend the roasted red jalapeños with the roasted garlic, olive oil, and 1 teaspoon of salt—pulse first, then blend continuously until smooth with no visible chile flecks.
   ▶ ≈6:28
10. 10
    Taste both the red and green salsas side by side to compare heat, sweetness, and flavor—then serve and enjoy.
    ▶ ≈8:07