Summary
This recipe teaches you how to use the air fryer to fire-roast tomatoes and chilies, build a salsa base in a food processor, and use the bread machine's jam setting to reduce everything into a deeply flavored savory jam. It is a versatile condiment and the perfect companion to Chili-Crusted Pork Roast.
What’s on Your Plate
Roast tomatoes and chilies in the air fryer, blend into salsa, sauté leeks in butter, combine in the bread machine on the jam setting, reduce until thick, finish with cilantro and Armenian pepper paste.
Most bread machines have a jam setting. Most cooks never use it. That is a mistake worth correcting — because that setting, with its gentle heat and constant stirring, is exactly what transforms a good salsa into something extraordinary.
This recipe pairs fire-roasted tomatoes and chilies with sweet butter-sautéed leeks, runs them through the bread machine’s jam cycle, and finishes the result with fresh cilantro and Armenian pepper paste. One taster called it the best salsa they had ever had. The technique explains why. Understanding what each step does will make you a better cook — and this is a recipe worth understanding.
A LITTLE HISTORY
Roasting tomatoes and chiles over fire is one of the oldest techniques in recorded cooking. Ancient cooks charred vegetables on hot stone griddles to release their sugars, deepen their flavor, and loosen their skins before grinding everything into sauce. That technique predates European contact by centuries and remains the foundation of great salsa to this day.
Leeks carry an equally deep history. They appear in the tomb paintings of ancient Egypt, are mentioned in the Book of Numbers, and were prized by the Romans; Emperor Nero reportedly ate them daily to strengthen his voice. Wales adopted the leek as its national symbol, and for centuries European cooks have relied on their gentle sweetness to build flavor in soups and braises.
In the Columbian exchange, the East got tomatoes and chilies, while the West got the wonderful leek.
The *bread machine jam setting is the newest element in this ancient story. It is a tool that replicates the patient, steady reduction of a long-simmered preserve without requiring you to stand at the stove.
Why Roasted Salsa and Leek Jam works
Three techniques work together here to build exceptional depth of flavor.
First, roasting in the air fryer does exactly what a traditional comal does — it chars the skins, concentrates the sugars, and steams the vegetables so the skins slip off cleanly. That char is not just visual. It contributes a smokiness that no raw or canned tomato can replicate.
Second, using only the white part of the leek matters. The dark green tops are genuinely bitter and will not cook out, regardless of how long you simmer them. The white part, sautéed slowly in butter, becomes silky and sweet and adds body to the salsa without sharpness and balances the acidity of the tomatoes.
Third, the bread machine’s jam setting handles the reduction through consistent low heat and continuous agitation. This prevents scorching, encourages even concentration, and produces a thick, spreadable texture that a quick stovetop simmer cannot achieve. Being able to just walk away from something is wonderful.
Armenian pepper paste, stirred in at the end, lifts everything. Its fresh, concentrated pepper flavor is the finishing note that makes this taste alive rather than merely cooked down.
Common Mistakes and Gotchas
A list of common mistakes and Gotchas
- Use only the white and very pale green parts of the leek — the dark green tops are bitter without exception.
- Do not skip the roasting step; unroasted tomatoes produce a thinner, less complex result.
- Armenian pepper paste varies in heat level, so taste before adding and adjust.
- Check the bread machine at the 15-minute mark — you are looking for thick and jammy, not dry or pasty.
Serving and Storage
Serving
This savory jam was designed as the perfect companion to Chili-Crusted Pork Roast. The smokiness and acidity of the salsa cut directly through the richness of the pork. Beyond that pairing, use it as a dip with warm pita or tortilla chips, spread it across a cheese board with sharp aged cheeses, or spoon it over scrambled eggs.
Storing
Transfer to a sealed glass jar and refrigerate for up to two weeks. The flavor deepens over the first day as everything melds together. To freeze, portion into zip-lock bags, seal flat, and freeze for up to three months.
FAQ
Can I use canned tomatoes instead of fresh?
No. Canned tomatoes are too soft, have too much liquid, and cannot be roasted. By roasting the tomatoes with the peppers, they each get a little flavor from each other, and that cannot be replicated in a can.
What chilies work best?
Anaheim, poblano, or a combination both work well. It all really depends on your level of heat tolerance. If you want it less spicy, use Anaheim peppers. If you want it spicy, add a jalapeno or serrano pepper. To add a tiny bit of sweetness and a lot of heat, add a habanero.
I don’t have a bread machine. Can I make this on the stove?
Yes. Simmer over low heat, stirring frequently, for 30 minutes to an hour until thick. It requires more attention but produces a comparable result. My suggestion is to buy a *bread machine – it’s worth it!
What is Armenian pepper paste and where do I find it?
Armenian pepper paste is a thick, concentrated paste made from red peppers with a fresh, bright flavor and mild to moderate heat. Find it at Middle Eastern or Armenian grocery stores, or order it online.
Can I make this without leeks?
A sweet onion can substitute, but the flavor will be sharper. Leeks have a unique sweetness that makes the jam component work as intended. If you cannot find leeks because they are out of season, you could use our Slow Cooker Caramelized Onions.
Step by Step Photos
Roasted Salsa and Leek Jam Recipe
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Roasted Salsa and Leek Jam for the Bread Machine
Tips from the Chef
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Ingredients
- 3 Tomatoes
- 2 Anaheim chili
- 1 Jalapeno peppers
- 1 teaspoon Butter
- 1 Leek, white only sliced
- ½ teaspoon Boswell Seasoned Salt
- ¼ cup Cilantro, chopped
- 2 tablespoon Red Pepper Paste
Instructions
- Gather ingredients
- 3 Tomatoes, 2 Anaheim chili, 1 Jalapeno peppersPut the tomatoes and peppers in the air fryer at 400 °F (204 °C) for 20 minutes.
- After they have charred, let them steam in a covered bowl until they are cool enough to handle.
- Remove the vegetables and put them in a food processor. Pulse them until they are in small pieces.
- 1 teaspoon Butter, 1 Leek, 1/2 teaspoon Boswell Seasoned SaltSlice only the white part of the leek. Saute it in butter until the leek has softened. Add a Boswell Season Salt.
- Put the salsa in the pan of the bread machine.
- Process the sauteed leek and add that to the bread machine.
- Set the bread machine for Jam and let it cook down for about 30 minutes.
- 1/4 cup Cilantro, 2 tablespoon Red Pepper PasteRemove the salsa from the bread machine and add cilantro and Armenian pepper paste.
- Stir to combine.
- Put in a nice bowl for serving.
Video
Nutrition
Transcript of Roasted Salsa and Leek Jam
Transcript
Good afternoon, and welcome to the Good Plate’s Kitchen.
We’re actually going to be talking about two recipes and
their recipes for each on the website, www.goodplate.com.
First, we’re going to talk about this amazing salsa, which is made in a bread
machine, and then we’re going to talk about chili-crusted sous vide pork roast.
But that’s another video, but they’re tied together, so make sure that you see both
videos and get both of the great recipes.
Okay, so the first one came about because my neighbor brought me some extra chilies
and some extra tomatoes and wanted to know
if there was something I could do with them.
And of course I said, of course, I said.
The next day, I decided to make roast to salsa.
First thing I did was roast the tomatoes and the chilies.
And the best way to do that is an air fryer.
Yes, it gets everything all nicely charred without having to
burn yourself. And it’s just a matter of steaming the
vegetables so that the skins would come off easily.
And then we put them in a food processor and then a nice salsa out of them.
Now, I also had a wonderful fresh leek sitting in my refrigerator.
If you don’t know what a leek is,
it’s part of the onion family.
And it’s actually pretty sweet tasting.
But you only use the white part.
You don’t use the green part because if you use the green part, oh, boy,
is that bitter.
Anyway, I sauteed the leek in butter. And then I combined that with the salsa that
I had already created in the food processor.
And I put this in my bread machine.
And the bread machine is a wonderful thing to use.
Yes, setting called jam.
And all it does is warm the interior and stir it for you.
Well, it reduced down and made this absolutely amazing nice thick salsa.
I took that salsa and I mixed it with fresh cilantro and Armenian pepper paste
because that Armenian pepper paste makes things to use really, really fresh.
And I put it in a nice salsa bowl and served it with a beautiful roast pork.
Thank you for joining me.
We’ll see you next time on The Good Plate.
And I’ll show you how to make chili crusted pork roast.
with the reverse sear method.
Remember, ever forward, ever flavorful.
Yum, yum.
