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–+ servings
Salsa with a bowl of tortilla chips and lime wedges.

Spicy Jalapeno Salsa

Fresh, medium-heat salsa with a sneaky spiciness and full-on flavor. Serve with restaurant-style tortilla chips, over game-day nachos, or make a savory pan of unbelievable chilaquiles.
This is a versatile salsa you'll be making on repeat from here on out.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Appetizer, Sauce, Snack
Cuisine American, Mexican, Mexican-American
Servings 12 Servings
Calories 86 kcal

Equipment

  • Large pot
  • Blender
  • Cutting Board
  • Sharp knife
  • Medium / large skillet
  • 3 16oz Mason jars

Ingredients
  

  • 4 large Tomatoes
  • 6 Tomatillos
  • 1 Tablespoon Avocado oil or other neutral oil
  • 2 Yellow onions
  • 6 Jalapenos
  • 6 Chiles del arbol or red New Mexico chiles
  • 6 large cloves Garlic
  • 1 Tablespoon Cumin ground
  • 1 teaspoon Coriander ground
  • 1 small Lime juiced
  • Salt to taste
  • Pepper to taste
  • 3/4 cup Water for adjusting desired thickness

Instructions
 

  • Rinse all of the produce thoroughly. Fill a pot 3/4 full with water and bring to a gentle boil on the stove top.
  • Add the whole tomatoes and tomatillos and gently boil until tender, about 10 minutes.
  • While the tomatoes and tomatillos are simmering, de-stem the peppers and prep the onion, cutting them into large pieces, roughly 2 inches thick. Cut the garlic cloves into halves so they can char but keeping mostly intact so they do not burn.
  • When the tomatoes and tomatillos have become tender or have simmered for about 10 minutes, strain them from the water and add them to a blender. Set aside.
  • Heat a skillet over medium heat and add the avocado oil. Add the chopped peppers and onions and sauté until lightly charred and slightly softened or about 5 minutes. Add the garlic cloves and sauté for another 5 minutes.
  • Add the charred peppers, onions, and garlic to the blender along with your tomatoes and tomatillos.
  • Add the ground cumin, coriander, and about 1/2 teaspoon each of salt and pepper to the blender.
  • With the lid tightly secured, blend on medium speed and pulse until the salsa is an even, smooth texture. Add water 1 tablespoon at a time until you reach your desired thickness. A thinner sauce is great for chilaquiles and enchilada sauce.
  • Taste the salsa and add salt, pepper, and the juice of a lime to your liking.
  • Once cooled, store in clean glass jars and refrigerate. This salsa will last for 3-4 days in the refrigerator or about 3 months in the freezer to be revisited at a later season.

Notes

  • Jalapenos aren't as consistently spicy as they used to be, it seems. If you want to make sure your salsa has a real kick, try leaving the seeds in (or some of them), or swap some or all of the jalapenos with serrano peppers, which tend to be spicier in general.
  • Play around with the spices you add. My dad's original recipe doesn't call for coriander, but I really love it's gentle flavor and notes of cilantro. On that, feel free to add a handful of fresh cilantro to the salsa before blending. It's absolutely delicious.
  • Hear me out: chilaquiles. I haven't posted a recipe for this amazing brunch favorite, but I plan to. This salsa can be used as a poaching sauce for chilaquiles or eggs in purgatory (Shakshuka!). And I recommend you try it. Also, enchilada sauce...?! Go wild. 

Nutrition

Calories: 86kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 11mgPotassium: 522mgFiber: 4gSugar: 7gVitamin A: 1352IUVitamin C: 44mgCalcium: 46mgIron: 2mg
Keyword Dip, Salsa, Spicy
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