Jalapeno Salsa comes together in just 5 minutes in the food processor and tastes so much better and more fresh than anything you'd buy in a jar.
Salsa is the quinessential Mexican condiment. Chips and salsa are served in Mexican restaurants before the meal and additional salsa is often served as a topping for the entrees. When salsa is made fresh it has so much more flavor than the jarred stuff. In this recipe, I've used canned tomatoes to eliminate extra washing and chopping and keep things easy and streamlined.
Serve this Jalapeno Salsa with your favorite Mexican entree such as Slow Cooker Pork Loin Carnitas, Chicken Fajita Tray Bake or Slow Cooker Pulled Beef Tacos.
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Ingredients
Here's what you need to make Jalapeno Salsa:
- jalapeno
- salt
- sugar
- lime
- red onion
- canned diced tomatoes with chiles
- canned whole tomatoes
- cilantro
See recipe card for quantities.
Instructions
Here's how to make Jalapeno Salsa:
Place all ingredients in a food processor and pulse until everything is finely chopped and well mixed.
Serve immediately or refrigerate until serving.
Hint: I leave the seeds in the jalapeno because I like some heat in my salsa. If you want the flavor of the jalapeno without the heat you can remove the seeds prior to adding the jalapeno to the food processor. If removing the seeds, either wear rubber gloves or be sure to wash your hands well and not touch your face the rest of the day so you don't get oils from the jalapeno in your eyes.
Substitutions
Want to substitute an ingredient in this salsa? Here's how:
- Canned tomatoes - use fresh roma tomatoes in place of the canned tomatoes.
- Sugar - use an equal amount of an alternative sweetener of your choice in place of the sugar such as honey or coconut sugar.
Variations
Try one of these variations of Jalapeno Salsa:
- Extra spicy - use 2 jalapenos instead of 1 to give the salsa a good kick.
- Mild - eliminate the jalapeno for a mild salsa.
Equipment
This equipment comes in handy for making Salsa:
Storage
Store this salsa in an airtight container in the fridge for 5-7 days. Alternatively, you can can your salsa to give it a shelf life.
FAQ
That depends on your taste! I leave the seeds in because I like some heat in my salsa. If you want the flavor of the jalapeno without the heat you can remove the seeds prior to adding the jalapeno to the food processor.
Related
Looking for other easy appetizer recipes like this? Try these:
Pairing
Serve Jalapeno Salsa with one of these Mexican dishes:
Recipe
Jalapeno Salsa
Equipment
- 1 knife
Ingredients
- 1 red onion
- 1 jalapeno
- 1 lime
- ½ bunch cilantro
- 1 (28 oz) can whole tomatoes with juice, drained
- 1 (10 oz) can diced tomatoes with chiles (such as Rotel), drained
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- Prep the ingredients. Remove the peel from the onion and cut it into large chunks. Cut the end with the stem off of the jalapeno. Juice the lime. Wash the cilantro.
- Place the drained canned whole tomatoes, drained tomatoes with chiles, onion, jalapeno, lime juice, cilantro, sugar and salt in a food processor and pulse until everything is finely chopped and well mixed.
- Serve immediately with chips or vegetables for dipping or refrigerate until serving.
Notes
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
Shannon
The absolute BEST salsa!