Chips and salsa is one of my favorite snacks. On Fridays I love to grab a bag of chips, some salsa and a cold beer before sitting down to catch up on all the trashy reality TV I’ve missed throughout the week. Hey, don’t judge, Jersey Shore is quality TV. OK maybe that is a stretch. But, lets leave my guilty pleasures out of this and get back to the food. When picking salsa, I generally rush for the habanero kind, but when I’m looking for something a little different, something a little less spicy, something a little less red and a little more green, I turn to this jalapeno salsa.
I was inspired to make this dip at home the same night I was inspired to make this rice at home. Now, while I have served this with chips, the restaurant that we were dining at actually served this with crusty bread for dipping and it was wonderful nice change of pace. It also showed the versatility of this salsa, you can scoop it up with chips, dip some bread in it, spoon it over your tacos or even a perfectly grilled steak.
Jalapeno SalsaPrint Recipe
- 3 jalapenos
- 3 gloves garlic
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 1 teaspoon coarse sea salt
- 1 tablespoon chopped cilantro
- 1 teaspoon olive oil
Remove the stems from the jalapenos. Cut them in half lengthwise and remove the seeds from 2 of the jalapenos, leaving the seeds intact in the 3rd jalapeno. Note: If you would like it a little spicier keep all of the seeds intact.
Place jalapeno and remaining ingredients into a food processor and process for about 30 seconds or until the jalapeno is minced fine.
Transfer to a bowl and refrigerate for 20 minutes. Serve.