This easy jalapeno salsa goes well with everything! Quick, simple and adds so much flavor to tacos, chicken, burgers and fish.
How to Make Jalapeno Salsa
- Prep & Broil: Remove seeds and stems from jalapeños, then place garlic on a baking sheet and broil until browned.
- Cool & Blend: Let garlic cool, then blend with jalapeños and cilantro.
- Add Oil & Season: Slowly add oil and season with salt to taste.
How Can I Make This Jalapeno Salsa Even Spicier?
You can adjust the heat level by leaving in the seeds of the jalapenos. Conversely, for a milder salsa, remove all the seeds and membranes. You can also use a milder pepper or increase the amount of cilantro and garlic to balance out the heat.
Make sure to use protective gloves for your hands before handling the jalapenos to ensure that you don’t accidentally get the juice on your hands or eyes.
How to Make a Chunky Version of This Salsa?
If you prefer a chunky salsa, you can follow the recipe as is, but save about ¼ of the ingredients and set it aside. After you’ve blended all of the ingredients together, roughly chop the leftover jalapeno, garlic, and cilantro, and mix it in with the blended ingredients. This will create a chunkier texture without changing the overall flavor profile of the recipe.
What to Pair This Salsa With:
This salsa is versatile and pairs well with a variety of dishes.
- Chips
- Tacos
- Grilled Meats
- Salad Toppers
- Burritos
- Wraps
Can I Store Jalapeno Salsa for Later?
Store any leftover salsa in an airtight container in the refrigerator. Just make sure to remove any excess liquid from the salsa before storing it. When stored properly, this recipe will keep for 2 to 3 days.
Can I Add Tomatoes to This Recipe?
Definitely! If you like a tomato-based salsa, you can add chopped tomatoes at the end. The chunks of tomato go well with the jalapeno base, making it a truly fantastic recipe.
You can also opt to blend the tomatoes with the other ingredients if you like a smoother salsa texture.
Easy Jalapeno Salsa
Ingredients
- 12 oz grilled jalapenos, peeled
- 12 garlic cloves, peeled
- 1/3 cup canola oil, plus more for drizzling on garlic
- 1/4 cup fresh cilantro leaves
- salt to taste
Instructions
- Remove the steams from the jalapeños.
- Remove the seeds from half of grilled jalapeños. (See note*)
- Set aside.
- Turn on the broiler.
- Toss the garlic with extra oil and place on a baking sheet.
- Broil for 4-5 minutes or until browned.
- Remove from the oven and allow to cool.
- Add the jalapenos, cilantro, garlic to a high-powdered blender and blend until smooth.
- While motor is running, slowly add the oil.
- Season to taste with salt.
- If the salsa is too thick add 1-2 tablespoons of water.
