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Roasted Jalapeno Salsa

Roasted jalapeños create a spicy, robust salsa. This salsa recipe is easy to make in a food processor. Perfect for chips or add some zing with your queso.

Roasted Jalapeno Salsa inspired by Taco Deli's Dona Sauce in Austin, Texas.

My first experience with Taco Deli’s addictive salsa, known as Doña Sauce, unfolded at work.  A co-worker invited me to experience this new salsa from a local taco shop, ‘Be careful, it’s hot’ he warned.  

I carefully tried a small amount of bright, green, creamy salsa on my corn chip and was transported to a wonderful place of fire roasted, smoky, peppery salsa goodness.  I grabbed another chip, this time with a heftier amount, and another……and oh…..another!  

This kept going on until each chip was followed by a swig of water as the fiery-ness of Taco Deli’s ‘Crack Sauce’ caught up with me.  ‘And THAT’S why we order the large bowl’ he proudly exclaimed.

Roasted Jalapeno Sauce inspired by Taco Deli's Dona Sauce in Austin, Texas.
Roasted Jalapeno Sauce inspired by Taco Deli's Dona Sauce in Austin, Texas.

This salsa tastes just like Taco Deli’s so I believe I cracked the simple code.  It is a versatile salsa, you don’t have to use jalapeños, any pepper will work but Taco Deli uses jalapeños.  

You can add this salsa as spice mixture for sauces, meats and dips.  It’s amazing on its own as well as a jumping off point for other dishes.  Experiment, create, enjoy!  If you make something with this let us know. Oh yes, please try it on Mulitas too!

 I would really love to hear what you make.  You can also tag #FusionCraftiness on Instagram too!

Roasted Jalapeno Sauce inspired by Taco Deli's Dona Sauce in Austin, Texas.

Did you make too much?  You can use the extra salsa,  just substitute the Salsa for jalapeños and garlic in this dish.

Roasted Jalapeno Sauce inspired by Taco Deli's Dona Sauce in Austin, Texas.

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Roasted Jalapeno Sauce inspired by Taco Deli's Dona Sauce in Austin, Texas.

Roasted Jalapeno Salsa

Yield: 1 1/2 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A roasted jalapeno Tex Mex salsa.

Ingredients

  • 4 Large jalapeños or 8 small jalapeños
  • 6 Cloves of garlic, peeled, roughly chopped
  • 1/2 tsp salt
  • 3/4 cup vegetable oil

Instructions

  1. Place whole jalapeños on baking sheet and broil in oven on top rack until charred, turn and roast the second side until charred. Alternatively, you may roast on stove top, rotating frequently until charred. Gas burners work better than electric but I have done it on both.
  2. Place roasted jalapeños in a plastic bag and set on counter, cover with dish towel. Rest for 15 minutes to sweat and cool down.
  3. Remove peppers from bag, cut off stem, scrape skin off and scrape seeds off.
  4. Place peppers in food processor or blender, add the remaining ingredients and process until creamy.
  5. If too thick, add more oil, scrape down sides and process some more.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 28gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 0mgSodium: 201mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Lisa

Friday 31st of August 2018

Hello! Well, it's Hatch pepper time! And so I roasted 2# of peepers and made this recipe! It's awesome! Wish you were here to try it! Anyways thanks for the recipe!

Tina

Saturday 1st of September 2018

I love Hatch peppers! Oh I bet that WAS amazing, glad you liked it. 2 lbs of peppers? You must love them too.

Santos

Friday 10th of August 2018

Thanks for the recipe, although I haven't tried Tacodeli in Austin yet so I can't compare. I've been having troubles with the oil ratio in making this. The first time, I forgot to add it at all—which came out more like a salsa ranchera without any tomato. Second time, I used 3/4 cup as directed and it was way too oily with 4 largish jalapenos and six medium cloves of garlic. This last time, I did 1/2 cup of oil but I'm still getting more oil and garlic flavor than roasted jalapeno. I might kick it down to 1/4 cup next time, or use six peppers instead of four. Also I might keep the seeds, because I love spice and while this has a nice slow burn, I could stand to turn it up a notch.

Regardless, any homemade salsa is a good salsa. Thanks again!

Bianca

Wednesday 25th of April 2018

I remember this salsa, so hot and so addicting! I didn't know how easy it was to make. Going to make this for my study group:)

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