Jalapeno Salsa

5 from 21 votes

This easy jalapeno salsa is bold, fresh, and full of heat! Try this quick jalapenos salsa recipe made with fresh salsa with jalapeno peppers.

Prep Time5

Cook Time2

Total Time7

Course: Snack, condiment

Cuisine: American, Mexican

Servings:

Calories: 14kcal

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.

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.

TFN Pro Tips:

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.

Storing Instructions

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.