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My review
Jalapeno Salsa
Trey
"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."
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Ingredients
27 m servings 7 calsOriginal recipe yields 25 servings (3 cups)
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 7 calories; 0.1 g fat; 1.6 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 94 mg sodium. Full nutrition
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Reviews
Read all reviews 2832 Ratings
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Most helpful positive review
7/2/2011
Boiling works fine, but you can really punch this up with a smoky flavor by roasting the peppers and even the tomatoes on the grill until the skins turns brown and is easy to remove. (Just cut a...
Most helpful critical review
1/9/2017
I used 4 jalapenos and it was too hot. I made it a second time and used 3 jalapenos, and it came out better. However, it didn't have enough flavor. Maybe I could use more garlic next time.
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7/2/2011
Boiling works fine, but you can really punch this up with a smoky flavor by roasting the peppers and even the tomatoes on the grill until the skins turns brown and is easy to remove. (Just cut a...
8/30/2011
This recipe is a great way to use up jalapenos! We tripled the recipe, but only used 20 seeded jalapenos - it was still really hot! We just put all the peppers and tomatoes right on a charcoal g...
8/15/2011
WOW! This is the kind of salsa you sweat while you cook and eat! I took some other reviewers advice and roasted the jalapenos in the oven, as well as the onions and garlic. I doubled the recip...
7/11/2011
This has the potential to pack some serious heat! I erred on the side of caution and only used 7 jalapenos, deseeding all but two and it was plenty hot for me. I also subbed 1/2 tsp sea salt...
7/25/2011
This salsa tasted like something we would get from our local Taqueria! The heat starts subtly and builds. At times it was too much for me - which is why I gave it 4 stars. My husband, on the ...
7/2/2011
I'm from Tucson too! I haven't tried this recipe yet but it sounds like it could be good, especially with the suggestions given by Ellie May.
9/29/2011
SO delish! Next time I will use a little less black pepper, but it's overall pretty amazing.
7/21/2012
Excellent and YUMMY salsa! Great for tacos, chili, and corn chips. Also it is very simple to make.