Bold and zesty, this Jalapeño Salsa is easy to make and packs tons of flavor with all its fresh ingredients. Try it on your next taco night!
Does anyone else have 15 jars of salsa in their fridge? No? Okay. Well, the point is, I love salsa. Tomato, mango, pineapple, black bean and corn, and plain ol’ pico de gallo—when it comes to salsa, I must catch them all, like they’re Pokémon. And, of course, I’ve made and jarred my own because it’s so unbelievably easy to do.
Typically, I like to have salsas of a few different spice levels on hand at all times, because I don’t always want to burn my mouth eating chips and salsa. The milder types are great for some things, and the fruity salsas can actually cure my sweet tooth on a strange level. But when I want a spicy salsa, you can bet that I’m reaching for the jar that has more jalapeños than tomatoes. I’m talking about my homemade jalapeño salsa.
This quick jalapeño salsa recipe is great for those times when you’re elbow-deep in taco night fixings before you realize you’re out of salsa. The small yield of this recipe means that it comes together in a flash, and if you’re already making tacos, you probably have all the stuff you need to make it. The recipe for sure makes enough to get you through taco night (or a bag of tortilla chips, your preference)! It’s more jalapeño-based than tomato-based, so the color lands somewhere in the range of orange, and all the cilantro, garlic, peppers, and onions really pack in the flavor. So if you’re expecting a crowd for taco night, expect a few recipe requests for this salsa, too.
Is This Jalapeño Salsa Healthy?
Many salsas are healthy, and this one is no different! Jalapeño salsa has vitamin C from the jalapeños and lime juice, and you’ll get some vitamin A and potassium from the peppers, too. All the veggies lend a nice dose of fiber. This recipe is overall low in calories, fat, and carbs. Plus, it’s vegan and gluten-free, so unless you have issues with peppers or spicy food, you can probably enjoy this salsa. If you are limiting your sodium intake, note that this recipe does contain a good bit of sodium per serving. I advise using less salt or “lite” salt, in this case.
Jalapeños, Habaneros, Cayennes, Oh My!
Salsa is such a versatile condiment. It goes great on so many things, and it’s extremely customizable. Here are a few ways to adapt this jalapeño salsa to your particular preferences.
- Use a mix of peppers: Using only jalapeños is fine, but I love using a mixture of peppers to add different colors and flavor profiles. Cayenne peppers are a lovely addition, both for spice and color. If I want a milder salsa, adding half a bell pepper to the mix works like a charm. And if I’m going full-on spice attack, I add a habanero! Just make sure the volume of peppers is the same, no matter what mix you use.
- Make it milder: You can adjust the spice level of this recipe without taking out any of the ingredients! Simply remove some or all of the jalapeño membranes and seeds for a milder salsa.
- Change the type of tomato: Roma or plum tomatoes are dense and fleshy, so they work well for salsa, but you can get a little more sweetness by using grape or cherry tomatoes. Just remember, you have to peel them after they cook, so smaller tomatoes mean slightly more work.
- Add fruit: A handful of fresh pineapple or mango is incredible in spicy salsas, especially if you add a habanero as I suggested above!
- Make it smoky: A few sprinkles of chipotle powder or smoked paprika can add an amazing smokiness to the salsa. A spoonful of the adobo sauce that comes in a can of chipotle peppers will also work, but it’s very spicy, so be careful!
How Do I Store Leftovers?
Leftover salsa can be kept in an airtight glass jar in the refrigerator for 1-2 weeks. You can freeze it for up to 3 months in freezer-safe containers, but it may change texture a bit.
Serving Suggestions
Serve your salsa with some quick and easy homemade tortilla chips. Take a peek at these crispy Air-Fryer Tortilla Chips, or these low-carb Keto Tortilla Chips. I’m also a fan of multiple dips for tortilla chips, so try some homemade Guacamole and a dollop of sour cream on the side.
Of course, salsa is essential on tacos, so try some on these Healthy Tacos, with a side of Baked Cilantro-Lime Rice and savory Black Beans. And while you’re at it, mix yourself a Spicy Margarita.
Ingredients
- 4 fresh jalapeños
- 2 medium Roma tomatoes
- 1 small onion chopped
- ¼ cup fresh cilantro chopped
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 teaspoon salt
Instructions
- Boil jalapeños and tomatoes in water for about 10 minutes until they are soft. Remove from heat and drain.
- Remove the stems from the jalapeños and peel the tomatoes. Place them in a blender or food processor.
- Add chopped onion, cilantro, garlic, lime juice, and salt to the blender. Blend until smooth, or until the desired consistency is achieved.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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