Jalapeno Salsa

Jalapeno Salsa

20
Trey 2

"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."
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Ingredients

27 m servings 7 cals
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Original recipe yields 25 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 24 Ratings

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Most helpful positive review

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...

Most helpful critical review

It was great very hot! I used a variety of peppers. Hubby insisted on more lemon so it came out kind of tangy, next time I'll use less! Fast & easy!

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...

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 g...

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 recip...

This has the potential to pack some serious heat! I erred on the side of caution and only used 7 jalapenos, deseeding all but two and it was plenty hot for me. I also subbed 1/2 tsp sea salt...

This salsa tasted like something we would get from our local Taqueria! The heat starts subtly and builds. At times it was too much for me - which is why I gave it 4 stars. My husband, on the ...

I'm from Tucson too! I haven't tried this recipe yet but it sounds like it could be good, especially with the suggestions given by Ellie May.

SO delish! Next time I will use a little less black pepper, but it's overall pretty amazing.

Excellent and YUMMY salsa! Great for tacos, chili, and corn chips. Also it is very simple to make.

Seriously hot even when seeding some jalapenos. I will let my husband be the judge of that since our spice level differ but for sure, I will make some more when we have a get together to test o...