Spicy Jalapeño Salsa
This spicy jalapeño salsa has so much flavor and an addictive spiciness you can't get enough of! It's the perfect addition to many different dishes like tacos or eggs!
Servings: 14 tablespoons
Calories: 12kcal
Equipment
- 1 small pot
- 1 strainer
- 1 Air-tight glass container
Ingredients
- 2-3 jalapeño peppers
- 1 serrano pepper
- 2 roma tomatoes
- ½ white onion
- 2-3 garlic cloves
- ½ cup cilantro
- ½ lime juiced
- ⅓ cup water
- 1 teaspoon salt more or less to taste
- ¼ tsp pepper more or less to taste
Instructions
- Bring pot of water to boil, add whole jalapeños, serrano and tomatoes. Cook on low boil for 9-11 minutes depending on their size.
- Carefully strain the jalapeños, serrano and tomatoes. Let cool for a few minutes. Remove skin and core of tomatoes. Cut stems of peppers. Remove inside membranes of most peppers. I usually keep all seeds on 1 pepper and half seeds of the serrano for a perfect kick. If you prefer a really hot salsa, keep more seeds.
- Place all ingredients in food processor: onion, cilantro, garlic, lime juice, salt, pepper, water, jalapeños, serrano and tomatoes and pulse until everything is chopped. Keep a little chunky or to your preference.
- Place salsa in air-tight glass container and place in fridge for 1 hour until completely cooled. Enjoy!
Notes
The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.
Nutrition
Serving: 2tablespoons | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 289mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg