Simple Jalapeno Salsa Recipes

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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

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.

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

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

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.

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  • Coriander And Jalapeno Salsa. This recipe is just a variation of the classic salsa recipe. Coriander and jalapeño peppers are added to the salsa to give it a slightly different flavor.
  • Roasted Jalapeno Salsa. This roasted jalapeno salsa recipe is so delicious you’ll want to put it on everything! It’s a great salsa to enjoy with tortilla chips, as a dip, or as a topping for tacos.
  • Creamy Jalapeño Salsa. The perfect side dish for tacos, burgers, and more! This delicious and refreshing salsa combines the flavors of jalapeño, avocado and lime.
  • Tomato Jalapeno Salsa. This salsa is hot and spicy and is so delicious on Mexican dishes. This easy and healthy recipe is the perfect summertime appetizer.
  • Spicy Garden Salsa. This salsa will have your guests eating their words. Crispy tortilla chips, smooth salsa and a cool lime vinaigrette make for a killer appetizer.


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  • Cut the jalapeños lengthwise and remove the stems, veins, and seeds (if you want a rather mild salsa). If you want your salsa very spicy, leave the veins and just remove the seeds.
  • Turn the heat up to bring to a boil and then reduce the heat to a low simmer. Place a lid on without completely covering the saucepan, allowing some space to release the steam. Cook like this for about 12-15 minutes until the peppers are cooked. If needed, add more water while cooking, just enough to cover the peppers.
  • Once the peppers and garlic are cooked and cooled, place them in your blender with about 1/3 cup of the cooking water and the vegetable oil. Process until you have a very fine and creamy sauce. Sometimes, I process the salsa just with the water and then pour the oil slowly through the hole in the small cap on the lid.


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