This simple, fresh, and spicy jalapeno salsa is a go-to favorite for parties, potlucks, or any time you need a quick flavor boost! With just a handful of ingredients, you can whip up a vibrant food processor salsa that’s perfect as a dip, appetizer, or topping for your favorite Mexican dishes. It’s fast, easy, and packed with flavor—what’s not to love?
If you love bold, spicy condiments, this salsa with jalapeno peppers is a must-try. It blends fresh jalapeños, garlic, lime juice, onion, and a touch of salt into a smooth, fiery sauce that enhances the flavor of almost anything. Unlike store-bought salsa, this jalapenos salsa recipe uses real ingredients and zero preservatives, so the taste is as fresh as it gets. You can adjust the heat level to your liking—keep the seeds in for more spice, or remove them for a milder version.
Another reason we love this recipe is that it comes together in minutes and stores well in the fridge, making it perfect for weekly meal prep. You can use it throughout the week as a dip, a marinade, or a finishing touch. Whether you’re cooking for your family or prepping a potluck dish, this jalapeno salsa delivers unbeatable flavor with very little effort.
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Why We Love This Jalapenos Salsa Recipe
- Easy clean up
Using a food processor leaves fewer dishes and mess to clean, making it the perfect game day recipe to whip up at the last minute! - Pairs well with all sorts of Mexican dishes!
- Every aspect is customizable
From the heat level to the consistency. You can even add your garden-fresh herbs and produce for a homegrown, homemade salsa!
Ingredient Notes and Substitutions
- Roma tomatoes: A type of plum tomato, Romas have an abundance of moist, flavorful flesh and not too many seeds or water — the most bang for your buck.
- White onion: Sharp and a little sweet, this is our favorite onion in a food processor salsa. Red and yellow are suitable substitutes, but their flavors are milder.
- Garlic: If you’d rather not mess with peeling cloves, minced garlic works. Just avoid using dried or ground garlic, as the flavor isn’t strong enough to compete with fresh chili peppers.
- Jalapenos: For notes regarding substitutes see the FAQ, below.
- Lime juice: It generally takes one lime to get 1 tablespoon of fresh lime juice. Depending on their size and/or quality, you may need more than one.
- Cilantro: Flat-leaf parsley is a good substitute for those who don’t care for the flavor of cilantro.
🎯 TFN Pro Tip
Before squeezing citrus fruit for fresh juice, roll it on your countertop for a minute. Or, pop it in the microwave on high for 30-45 seconds. The flesh will soften and let out more juice!
Recipe Variations
- Adjust the ratio and type of produce
Because this is a jalapeno tomato salsa, the red color is more prominent. To create a green color without increasing the spicy heat, substitute tomatillos for some or all of the tomatoes. - Roast the vegetables
It takes a bit more time, but roasting the tomatoes, garlic, and jalapenos adds a deliciously smoky, almost earthy flavor to your food processor salsa.
Tomatoes become sweeter, peppers become more intense, and the garlic becomes creamy and nutty. After roasting, remove the charred skins to remove any bitterness or strange texture.
Looking for other easy jalapeno recipes?
We have plenty of ways to use those delicious spicy chiles! Make some appetizers with them, like our jalapeno wonton poppers or baked stuffed jalapeno peppers.
For a bread side with a fantastic kick of spice, make cheddar sourdough bread, or add them to pepper biscuit recipe or Jiffy jalapeno cheddar jiffy cornbread!
Why We Microwave Vegetables for Food Processor Salsa
We microwave the tomatoes and chiles before adding them to the food processor. This helps to release their juices, and it softens the vegetables to make them easier to break down in the food processor.
Another option is to boil them in water on the stovetop, but microwaving takes less time.
Equipment Used in this Recipe
- Microwave safe bowl
- Food processor or blender
How to Make Salsa with Jalapeno Peppers
- Remove the seeds and membranes for a milder flavor.
The seeds and membranes inside of jalapenos are where most of the spicy heat comes from. So, to achieve a spicy salsa, leave them! Otherwise, carefully remove them by slicing the pepper in half lengthwise. Then, use the tip of a paring knife or a small spoon to scrape them out.
🎯 TFN Pro Tip
All spicy chiles contain a natural chemical called capsaicin that can burn sensitive skin and membranes like the eyes and sinus cavity.
For your protection, it’s best to wear disposable kitchen gloves when working with jalapenos and other spicy peppers.
- Chop the vegetables for easier processing.
Just a rough chop is fine; the smaller size makes them easier to break down in the food processor.
- For a thicker salsa, pour off some of the juices after microwaving.
If you prefer a thick and chunky jalapeno tomato salsa, start by gently squeezing the tomatoes to let out some of the natural juices.
Then, after microwaving, pour off some (or all) of the juice in the bowl.
- To create a thicker fresh salsa, simply pulse the tomatoes and onion for a shorter amount of time.
- Wait until after processing to add cilantro.
Fresh herbs can bruise easily, and this can give them a bitter flavor. For the best results, just stir in the chopped cilantro before serving the salsa with jalapeno peppers.
Serving Suggestions
This jalapeño salsa is incredibly versatile—you can enjoy it far beyond a bowl of tortilla chips! We love to spoon it over eggs in the morning, use it as a flavorful sauce for burritos, or serve it as a dip with raw veggies. It’s also great paired with shredded chicken street tacos, quesadillas, and grilled meats, adding just the right pop of taste and freshness.
Swap it in for your usual tomato salsa and use it in marinades or over rice bowls for a fresh spin on dinner. You can even cook it with proteins like chicken or shrimp to add moisture and depth of flavor. Made with fresh jalapenos, this jalapenos salsa recipe is a kitchen staple you’ll reach for again and again.
Recipe FAQs
If you realize after the fact that the salsa is too spicy, add more tomato to the mix and puree again. Additional lime juice can also help to take the edge off.
If you’re okay with adding ingredients outside of the recipe, then avocado, cucumber, sour cream, and Greek yogurt all masterfully counteract spice.
Yes, but know that serranos are spicier. Anaheim peppers are significantly less spicy, and poblano peppers fall somewhere in the middle.
Homemade jalapeno salsa will be kept for up to 3 days in the refrigerator. Honestly, it’s more delicious after the first day, as all of the flavors will meld together!
While it is possible to freeze salsa for a few months, this isn’t the best option for a thin salsa. The liquid tends to crystallize like an ice cube, and this can affect the flavor.
Love Jalapeno? Here Are My Favorites…
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Jalapeno Salsa
Equipment
- microwave safe bowl
- food processor
Ingredients
- 4 large Roma tomatoes
- 1 small white onion (about 3/4 cup)
- 2 jalapenos
- 2 cloves garlic
- 1 tablespoons lime juice (juice of 1 lime)
- 1 teaspoon salt
- ¼ cilantro or flat leaf parsley
Instructions
- Slice tomatoes into wedges; squeeze gently to remove any seeds (good quality Romas are almost seedless). Peel onion and cut into quarters.
- Slice jalapeño lengthwise and remove membrane and seeds. *For spicy salsa, leave some membrane and/or seeds.
- Add tomatoes, onion, and chiles to a microwave-safe bowl. Place in microwave and cook on high for 1-2 minutes.
- Transfer vegetables to the bowl of a food processor. Add garlic, lime juice, and salt, and blend to your desired consistency
- Stir in fresh chopped cilantro after processing.
- For best flavor, refrigerate for at least 30 minutes before serving.
Notes
-
- Adjust the ratio and type of produce
Because this is a jalapeno tomato salsa, the red color is more prominent. To create a green color without increasing the spicy heat, substitute tomatillos for some or all of the tomatoes.
- Adjust the ratio and type of produce
-
- Roast the vegetables
It takes a bit more time, but roasting the tomatoes, garlic, and jalapenos adds a deliciously smoky, almost earthy flavor to your food processor salsa.
Tomatoes become sweeter, peppers become more intense, and the garlic becomes creamy and nutty. After roasting, remove the charred skins to remove any bitterness or strange texture.
- Roast the vegetables
- All spicy chiles contain a natural chemical called capsaicin that can burn sensitive skin and membranes like the eyes and sinus cavity.
- For your protection, it’s best to wear disposable kitchen gloves when working with jalapenos and other spicy peppers.
- The longer you cook the vegetables, the looser the salsa’s consistency will be. For a thicker consistency, pour off juices before processing.
- Homemade jalapeno salsa will be kept for up to 3 days in the refrigerator. Honestly, it’s more delicious after the first day, as all of the flavors will meld together!
- While it is possible to freeze salsa for a few months, this isn’t the best option for a thin salsa. The liquid tends to crystallize like an ice cube, and this can affect the flavor.
Nutrition
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Kim says
I recently made the Quick Jalapeno Salsa, and it’s a total hit! Fresh, spicy, and incredibly easy. With just a few ingredients, it’s perfect for parties or topping Mexican dishes. Quick, cheap, and bursting with flavor — a definite crowd-pleaser!
Anjali says
This fresh salsa recipe was so much better than store bought!! It was zesty, spicy and packed with flavor – tasted great on tacos!
Sara Welch says
Enjoyed this for an afternoon snack and it did not disappoint! Was easy, quick and delicious; the perfect amount of kick for a delicious snack!
Jess says
Loving how quick and easy this comes together!
Ned says
The recipe was absolutely delicious and a definite winner!