Jalapeno Salsa
This Jalapeño Salsa is a bold, vibrant, and flavorful green salsa made from fresh jalapeños and garlic, blended until silky smooth with oil and lime. It’s a zesty, versatile dip that pairs perfectly with tacos, grilled meats, chips, or even roasted veggies—adding a spicy kick to any meal.
Why People Will Love This Recipe:
Big Flavor, Simple Ingredients: Just a few pantry staples transform into a salsa bursting with heat and depth.
Perfect Texture: Blended into a creamy, pourable sauce that’s smoother than most traditional chunky salsas.
Customizable Heat: Remove the seeds and veins for a milder version, or leave them in for a fiery bite.
Naturally Vegan & Gluten-Free: Great for a variety of diets.
Endlessly Versatile: Use it as a dip, drizzle, marinade, or sandwich spread.
Key Ingredients:
Fresh Jalapeños: The star of the show—bright, spicy, and peppery.
Garlic Cloves: Adds aromatic richness and depth.
Avocado Oil: Provides a smooth base and mild richness (or use any neutral oil).
Lime Juice: Optional, but adds a fresh citrus brightness.
Sea Salt: Brings out the full flavor of the peppers and garlic.
Jalapeno Salsa
Ingredients:
1 pound fresh jalapeños, stems removed
12 cloves garlic, unpeeled
1/4 cup avocado oil (or any mild-flavored oil)
1 to 2 tablespoons fresh lime juice (optional)
1 1/2 teaspoons fine sea salt
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Instructions:
Boil the jalapeños and garlic:
Place the jalapeños and 11 unpeeled garlic cloves in a large saucepan.
Add enough water to fully cover the jalapeños.
Bring the water to a high simmer over high heat, then reduce to medium and simmer for 15–20 minutes, or until both the jalapeños and garlic are completely softened.
Prepare the jalapeños and garlic:
Once softened, reserve 1 cup of the cooking liquid, then drain the rest.
Use tongs to carefully transfer the jalapeños to a cutting board.
Slice them in half lengthwise and remove the seeds and veins with a spoon (skip this step if you prefer a spicier salsa).
Squeeze the cooked garlic from their peels, and peel the remaining raw garlic clove.
Blend the salsa:
Add the prepared jalapeños, cooked garlic cloves, raw garlic clove, avocado oil, lime juice (if using), 1 teaspoon of sea salt, and 1/4 cup of the reserved cooking water to a high-speed blender.
Blend on high for 2–3 minutes until the salsa is silky smooth.
To adjust the consistency, blend in more reserved water one tablespoon at a time until it reaches your preferred texture.
Adjust seasoning:
Taste the salsa and add more salt or lime juice if needed to enhance the flavor.
Serve:
Enjoy immediately with chips, tacos, grilled meats, or your favorite dishes!
Important Notes for Jalapeño Salsa:
Control the Heat Level:
For a milder salsa, remove the jalapeño seeds and white veins after boiling.
For a spicier version, leave some or all of them in during blending.
Adjust to your preferred spice tolerance.
Wear Gloves (Optional but Recommended):
Jalapeños can irritate skin and eyes. If you’re sensitive, wear kitchen gloves when handling or cutting the peppers.
Use a High-Speed Blender:
This salsa gets its signature silky texture from being blended thoroughly. A high-speed blender like Vitamix or Ninja works best.
Don’t Skip the Garlic Clove Added Raw:
The single raw garlic clove added at the end gives a sharper, more pungent flavor that balances the mellow sweetness of the cooked garlic.
Use the Reserved Cooking Water Carefully:
Add a little at a time to thin the salsa to your desired consistency. It helps retain flavor without watering it down.
Customize the Oil:
Avocado oil is ideal due to its mild flavor and creamy texture, but any neutral oil like grapeseed, sunflower, or light olive oil will work.
Fresh Lime Juice Brightens the Flavor:
While optional, lime juice adds acidity and brightness. Add to taste, especially if the salsa feels too rich or flat.
Storage Tips:
Store in an airtight glass jar or container in the refrigerator for up to 7 days. Stir before using, as separation may occur.
Serving Suggestions:
Use this salsa as a dip, drizzle over tacos, grilled meats, breakfast eggs, nachos, roasted vegetables, or even burgers.
Batch Size & Scaling:
This recipe makes a generous amount. You can easily scale it down by halving the ingredients or double it for events or gifting.
Nutrition Information
(approximate, per 2-tbsp serving):
Calories: 35 | Fat: 3g | Carbohydrates: 2g | Fiber: 0.5g | Protein: 0.5g | Sodium: 150mg
Frequently Asked Questions:
How spicy is this salsa?
It depends on how many seeds and veins you leave in. Removing them reduces the heat significantly, while keeping them adds a spicy kick.
Can I use roasted jalapeños instead of boiled?
Yes! Roasting will add a smoky flavor, while boiling softens the peppers and mellows the heat.
Can I substitute jalapeños with other peppers?
Absolutely—try serranos for more heat or poblanos for a milder, smoky version.
What oil is best to use?
Avocado oil is preferred for its neutral flavor and health benefits, but any light-tasting oil (grapeseed, canola, etc.) will work.
How long does it last in the fridge?
Up to 7 days in an airtight container. Stir before using, as some separation is normal.
Do I have to peel the garlic?
Yes, after boiling, you’ll want to squeeze the softened garlic from the peels. One raw clove is added for a slight bite.
Can I skip the lime juice?
Yes, it’s optional, but it enhances freshness and balances the heat with acidity.
What blender works best?
Use a high-speed blender (like a Vitamix or Ninja) for the smoothest texture. A food processor will result in a chunkier salsa.
Can I make a thicker version?
Definitely—just reduce the amount of reserved cooking water you add while blending.
Can I freeze this salsa?
Yes! Store in small portions and thaw in the fridge. Shake or stir well before using after thawing.