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Overhead photo of a white stone bowl holding vibrant green jalapeno salsa, surrounded by tortilla chips.

Jalapeño Salsa

40aprons.com/jalapeno-salsa/
Creamy, spicy jalapeño salsa is great on its own with tortilla chips or on top of tacos, nachos, or in quesadillas or burritos.
Prep 10 minutes
Cook 15 minutes
Chill 1 hour
Total 1 hour 25 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • medium pot
  • colander
  • Cutting board
  • Sharp knife
  • standard blender
  • Airtight container

Ingredients

  • 10 cups water (more or less as needed)
  • 6 large whole jalapeño peppers (approximately 1-2 ounces each)
  • 3 large cloves garlic (peeled)
  • ½ cup avocado oil (or other neutral-flavored oil)
  • 1 ½ teaspoons salt (more or less to taste)
  • 1 small white onion (approximately 4 ounces, optional)
  • 3 tablespoons fresh cilantro leaves (optional)

Instructions

  • Fill medium pot with 10 cups water. Adjust amount of water as needed based on size of pot and size of jalapeños.
  • Place pot on stovetop over high heat. Heat pot until water begins to boil rapidly.
  • Once water begins to boil, add 6 large whole jalapeño peppers to pot. Immediately reduce heat under pot to low.
  • Simmer jalapeños until peppers are very tender, approximately 10 to 15 minutes.
  • When peppers are tender, carefully pour water and peppers into colander. Drain well, then transfer jalapeños to cutting board.
  • Carefully cut off stems of jalapeño peppers and discard. If desired, slice jalapeño peppers open and remove core and seeds.
  • Place peppers in blender. Let peppers cool slightly, then add 3 large cloves garlic, ½ cup avocado oil, 1 ½ teaspoons salt, 1 small white onion, and 3 tablespoons fresh cilantro leaves.
  • Secure lid on blender and blend ingredients until fully combined into smooth, creamy mixture. Pause blender and scrape down sides of bowl with silicone spatula if needed. Note: If salsa is too thick, blend in additional avocado oil in 1-tablespoon increments until desired consistency is achieved.
  • Once all ingredients are combined and mixture is completely smooth, transfer salsa to airtight container. Let salsa cool completely, then secure lid on container and place salsa in refrigerator.
  • Chill salsa 1 hour or until ready to serve. Serve chilled or at room temperature.

Recipe Notes

  • Leftovers: Refrigerate salsa in an airtight container up to 4 days.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 268calProtein: 1gFat: 27gSaturated Fat: 3gSodium: 905mgPotassium: 158mgTotal Carbs: 6gFiber: 2gSugar: 3gNet Carbs: 4gVitamin A: 479IUVitamin C: 53mgCalcium: 34mgIron: 0.2mg
Recipe By: Cheryl Malik
https://40aprons.com/jalapeno-salsa/