Jalapeño Salsa
Let Me Tell You About This Jalapeño Salsa
If you ever pop over to my place on a Friday night, chances are you’ll catch me in the kitchen, elbow-deep in cilantro, muttering about the right amount of jalapeño for my salsa. Actually, the first time I made this, I completely forgot the salt—my cousin Tom still brings it up at every family BBQ (cheers, Tom). Jalapeño Salsa has been my go-to for everything from lazy taco nights to snazzy potlucks where you want to look like you put in more effort than you did. And let me just say, there’s something about the smell of roasted peppers that takes me straight back to those summer evenings with my gran fussing around, insisting her way was the best way (she was right, mostly).
Why I Think You’ll Love This Salsa
I make this when I’ve got friends swinging by unexpectedly because, honestly, it comes together faster than you can find that one missing tortilla chip in the bag. My family goes a little bananas for it because it’s spicy (but not melt-your-face-off spicy—unless you want it that way). Sometimes, if I’ve had a long day, I just chop everything super chunky, toss it all in a bowl, and call it rustic—even though my youngest says it looks like a salad gone rogue. And, fair warning, I used to roast everything to oblivion, but now I know a light char is all you really need (trust me, your smoke alarm will thank you).
What You’ll Need (And Substitutions Because, Life)
- 4-5 fresh jalapeño peppers (or substitute a couple serranos if you like more kick, but don’t blame me if it gets wild)
- 2 medium tomatoes, chopped (I’ve used canned diced tomatoes in a pinch—just drain them well!)
- 1 small white onion, roughly chopped (red onion’s fine too, if that’s what you’ve got lying around)
- 2 cloves garlic, peeled (I sometimes double it, but I have a garlic problem)
- A handful of fresh cilantro (I once used parsley… not the same, but it sort of worked)
- Juice of 1 lime (bottled lime juice if you must, but fresh is best)
- About a teaspoon of salt (give or take—you know your tastebuds)
- Optional: a splash of olive oil (my gran would never, but I like the silkiness)
How I Actually Throw This Together
- First up, halve and de-seed your jalapeños if you don’t want things too fiery. I usually leave a few seeds for a kick, but up to you.
- Toss the jalapeños, tomatoes, onion, and garlic onto a hot dry skillet or pop them under the broiler. Char them up until they look blackened in spots (this is where I sneak a taste of the tomatoes—couldn’t resist). If they look kind of ugly, you’re probably doing it right.
- Let everything cool a bit so you don’t burn your fingertips (learned that the hard way… more than once).
- Chuck everything into a blender or food processor: roasted veg, cilantro, lime juice, salt, and that optional olive oil. Pulse it a few times for chunky salsa or blitz until smooth. Actually, I find it works better if you pulse, but hey, some folks like it extra smooth.
- Give it a taste and adjust salt, lime, or heat—sometimes I add more lime just because.
And you’re done. Easy as pie, except, you know… not a pie.
Notes (Aka, Stuff I Figured Out the Hard Way)
- If you go heavy on the jalapeños, wear gloves. I once forgot and then scratched my eye… let’s just say, never again.
- Actually, I think this tastes better the next day, but I rarely have enough left to confirm.
- Don’t stress if you’re missing cilantro—skip it or sub parsley, but expect a different vibe.
- One time I tried blending everything raw to save time, but, honestly, the roasted flavor is worth it.
Variations I’ve Tested (Some Good, Some… Eh)
- Adding a roasted red bell pepper makes it sweeter—nice for folks who don’t love the heat.
- I once swapped lime for orange juice (don’t ask), and it was, um, too weird. Stick with lime.
- Sometimes I add a pinch of cumin or a splash of vinegar for a different kick.
And About Equipment…
Look, a food processor or blender is handy, but if you only have a knife and some patience, just chop everything super fine. I did that once on holiday at a rental cabin where the only blender looked like it had seen better days. You can even mash it up in a mortar and pestle if you’re feeling fancy (or, like me, can’t find the blender lid, again).
How Long This Salsa Lasts (Spoiler: Not Long at My Place)
Keep it in a jar or any old container in the fridge. It should last 3 days, but, honestly, in my house it never lasts more than a day! If it does, you’ll see some separation—just give it a stir and carry on.
How I Serve Jalapeño Salsa (Besides Eating With a Spoon)
Classic—chips, obviously. But I spoon it over eggs (breakfast tacos, anyone?), grilled chicken, or even on top of baked potatoes. Sometimes, we do a salsa bar for taco night and this one always disappears first. Oh, and for those who love doing things the extra-authentic way, you can check out some smoky salsa inspiration there. Or if you want to learn more about roasting peppers, this guide is a lifesaver.
Lessons Learned the Hard Way (Pro Tips)
- I once tried rushing the cooling step—blender lid popped off, salsa everywhere. Don’t be like me.
- Starting with too many seeds? It can get nuclear fast. Taste and add more heat if you want, not the other way.
- If you forget the salt, trust me, everyone will know.
Questions Folks Have Actually Asked Me (And My Honest Answers)
- Do I have to roast the veggies? Not technically, but that charred flavor is where the magic happens. Raw works in a pinch, but it’s just not the same.
- How do I make it less spicy for kiddos? Ditch all the seeds and maybe swap in a bell pepper or two. Sometimes I just make a second, kiddo-friendly batch.
- Can I freeze this? Mm, I wouldn’t. The texture gets weird. But, you do you.
- What if I don’t have lime? Lemon works. It’s not quite right, but better than nothing. Or, I suppose, a dash of vinegar.
- Which chips are best? Oh, I’m not fussy—honestly, sometimes I use whatever’s on hand. Salted tortilla chips are classic, but I once served it with pita chips and nobody complained.
Alright, I think that’s everything. If you end up making this, let me know how it goes (and if you discover a weirdly good variation, I’m all ears!).
Ingredients
- 4 fresh jalapeño peppers, stems removed
- 2 medium ripe tomatoes, chopped
- 1/2 medium white onion, chopped
- 2 cloves garlic, peeled
- 1/4 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
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1Heat the olive oil in a skillet over medium heat. Add the jalapeños and garlic, and sauté for 3-4 minutes until slightly charred.
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2Transfer the sautéed jalapeños and garlic to a blender or food processor.
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3Add the chopped tomatoes, onion, cilantro, lime juice, and salt to the blender.
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4Blend until you reach your desired salsa consistency, either chunky or smooth.
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5Taste and adjust seasoning if needed. Transfer to a bowl and serve with tortilla chips or as a topping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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