Jalapeño Salsa (Salsa de Chile Jalapeño)
Super easy and fast chile jalapeño salsa that is a staple at my house.
15 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 21 |
| Fat: | 0 g |
| Carbohydrates: | 5 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 4 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 222 Jalapeño
- 111 Roma Tomato, medium
- .125.125.125 Onion
- 1 tsp1 tsp1 tsp Cilantro
- .25 tsp.25 tsp.25 tsp Garlic Powder
- 1 pinch1 pinch1 pinch Black Pepper, ground
- Salt, to taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Boil two jalapeños and one medium Roma tomato for about 10 minutes, until soft.
- Cut the stems off of the jalapeños and peel the tomato.
- Place jalapeños, tomato, onion (see notes), cilantro, garlic powder, pepper and salt in a food processor or blender.
- Add 1/8 - 1/4 cup of the water used to boil the jalapeños and tomato.
- Pulse 4-5 times until blended but still chunky.
- Check the consistency of the salsa and add more water or pulse more until chunky, not mushy, consistency is achieved.
Notes
You can also boil the onion with the tomato and jalapeños for a different flavor.
Add a Note
My Notes:
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