Best Simple Jalapeno Salsa Recipes

JALAPENO SALSA

Jalapeno Salsa image

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.

Provided by Trey

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 27m

Yield 25

Number Of Ingredients 8

Ingredients

10 fresh jalapeno peppers
2 tomatoes
1 white onion, quartered
¼ cup chopped fresh cilantro, or more to taste
2 cloves garlic, smashed
1 lime, juiced
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

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.
Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 94.1 mg, Sugar 0.7 g

SIMPLE JALAPENO SALSA

Simple Jalapeno Salsa image

This is a family favorite that I picked up while visiting a friend after her trip south of the border

Provided by Miss Erin C.

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

3 jalapenos, sliced
3 cloves garlic, sliced
2 cans chopped tomatoes
salt and pepper

Steps:

Slice the garlic and the jalapenos and toss them into the blender, blend until chopped fine.
Add cans of tomatoes, with juice, pulse until blended.
Serve with sour cream and tortilla chips.

JALAPENO SALSA

Jalapeno Salsa image

This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.

Provided by Dancer

Categories Sauces

Time 40m

Yield 3 pints

Number Of Ingredients 9

Ingredients

3 cups chopped peeled cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar

Steps:

Combine all ingredients in large saucepot.
Bring mixture to a boil.
Reduce heat.
Simmer for 10 minutes.
Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.
Process for 15 minutes in boiling-water canner.

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