Jalapeno Salsa

Jalapeno Salsa

14 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
Recipe by  Trey

“I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 3 cups



  1. Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
  2. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Share It

Reviews (14)

Rate This Recipe
ellie may

ellie may

Boiling works fine, but you can really punch this up with a smoky flavor by roasting the peppers and even the tomatoes on the grill until the skins turns brown and is easy to remove. (Just cut a small X on the bottom of the tomato to help the skin slide off.) After roasting the skins, just place the veggies in a paper bag and let them steam for a bit, then remove the skins with a paper towel. I always use gloves to skin the peppers! Here in Tucson, AZ, chiles and peppers are plentiful and can be super-hot! You can knock back the heat by removing the membranes and seeds from the jalapenos, just use the flesh. My blender/processor does not like cilantro unless its been pretty chopped up first; the stems tend to just go 'round in circles and never chop up. I only add 1/2 lime, increase garlic to 5 bulbs (but we LOVE garlic!) and to make a more authentic verde flavor, I add roasted green chiles, skinned and seeded, with a 1/2 teaspoon of cumin. Finally, let it sit in the refrigerator for an hour, then taste...you may want more lime at that point. Since there are many natural variables that will affect the heat of this basic salsa, be ready to punch up the heat with 1/4 teaspoon of cayenne or knock it down with sour cream, greek yogurt or even avocado. This is a great basic recipe that you can make your own! Keep covered in the refrigerator, and watch out...it can get hotter the longer it sits. Thanks, Trey!

Amy Pierce

Amy Pierce

This recipe is a great way to use up jalapenos! We tripled the recipe, but only used 20 seeded jalapenos - it was still really hot! We just put all the peppers and tomatoes right on a charcoal grill and flipped them around until they were dark all over. We skinned the tomatoes but not the jalapenos. I do think this recipe could use more garlic - we doubled the garlic and roasted it, but still could have used more. I used yellow onions, because that's all we had on hand. My husband thinks this is the best salsa he's ever had, and it was so easy to make in the food processor!



WOW! This is the kind of salsa you sweat while you cook and eat! I took some other reviewers advice and roasted the jalapenos in the oven, as well as the onions and garlic. I doubled the recipe because I had so many peppers from my garden and used a whole bulb of garlic and I think it's great. I'm freezing some in ice cube trays to put in chili once the weather cools down, I know it'll be the perfect addition. Great recipe with tons of uses!

More Reviews

Similar Recipes

The Best Fresh Tomato Salsa

The Best Fresh Tomato Salsa

Spicy Jalapeno Chicken Sausage with Mango, Pineapple Salsa

Spicy Jalapeno Chicken Sausage with Mango, Pineapple Salsa

Spicy Salsa

Spicy Salsa

Spicy Salsa

Spicy Salsa

Roasted Tomato Salsa II

Roasted Tomato Salsa II

Black-Eyed Pea and Jalapeno Salsa

Black-Eyed Pea and Jalapeno Salsa


Amount Per Serving (25 total)

  • Calories
  • 7 cal
  • < 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 1.6 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 94 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

The Best Fresh Tomato Salsa


next recipe:

Chourico Breakfast Salsa