Switch up your salsa game with this Jalapeno Salsa. Made with fresh jalapenos, garlic, olive oil and cilantro. It’s perfect for dipping!
When it comes to snacking, whether you are throwing a party, game day, backyard BBQ or taco Tuesday, chances are that chips and salsa are going to be along for the ride.
It’s totally understandable. It’s one of my favorite snacks too. And while I love a good tomato salsa, I like to switch it up sometimes and make this jalapeno version. It’s bright, fresh, quick and easy. It’ll be a hit at your next Taco Party for sure!
What ingredients do you need to make fresh jalapeno salsa?
JALAPEÑOS: You’ll need three jalapenos for this recipe but it can easily be doubled. Since jalapenos can be really spicy, you can take the seeds out of all or some of the jalapenos to cut down on the heat just a bit.
DES’ TIP: To learn more about chili peppers and how to handle them check out my guide to chili peppers.
GARLIC: Just a clove or two. You don’t want it to overpower the whole flavor of the salsa.
VINEGAR: For acidity.
LEMON OR LIME JUICE: Either/or will work in this recipe. It adds a bright freshness to the salsa.
CILANTRO AND PARSLEY: If you have an aversion to cilantro you can use only parsley.
OIL: Will help smooth out the salsa.
SALT: To bring out the flavor.
How do you make jalapeño salsa?
It’s just two steps, friends! Easy peasy.
First, depending on the heat level you want, you’ll want to use a spoon to remove the seeds from the jalapenos. I usually leave the seeds in one and remove the seeds of the other two. If you want to keep it really spicy, leave them all in!
Next, simply combine all of the ingredients except the salt together in a mini-food processor and pulse until combined.
Season to taste with salt. While it is great right away, I also like to let it set out at room temperature for about 30 minutes to let the flavors meld together.
How long will the salsa last?
This will last several days when stored in the refrigerator.
If you want to make your own chips to serve along side, that is easy too! Just follow my recipe for homemade baked tortilla chips.
Not only is this salsa great with chips, it’s great when drizzled over tacos too. Here are some of my most popular taco recipes:
Shrimp Tacos with Cilantro Lime Sour Cream Sauce
And if you’re looking for an even hotter hot sauce, you have GOT to check out my Habanero Hot Sauce Recipe. Not for the faint of heart!
Note: This post was originally written in 2010. It was updated with new photos, step by step instructions and nutrition information in 2021.
Servings
Ingredients
- 3 jalapenos
- 3 cloves garlic
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon or lime juice
- 1 tablespoon vinegar
- 1 tablespoon chopped cilantro
- 1 teaspoon olive oil
- salt
Instructions
- 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.
I just tried this jalapeno salsa recipe, and it’s amazing! The flavors are vibrant, and it’s super easy to make. Perfect for my weekend nacho night! Thank you for sharing!
This jalapeno salsa looks amazing! I love how easy it is to make and the fresh ingredients you used. Can’t wait to try it with some tortilla chips at my next get-together! Thanks for sharing this delicious recipe!
How long will this last in the fridge?
Thank you Erin! I have a mini-kitchenaid food processor that I use for chopping/mincing. It’s really small just has a pulse button. I have a regular size food processor but my little one works great for salsas.
Hey Deseree – I LOVE your salsas. I mean I love all the recipes I’ve tried from your site, but this is my all time favorite salsa recipe! Curious – what kind of food processor do you use for chopping/mincing?
Hey Fran, I’ve been searching to try to find an answer to your question but I am not sure if there is a way to keep it all winter. I don’t have much experience with canning and I’ve never tried freezing a fresh salsa. Let me know what you try. Sorry I couldn’t be more help!
Hey! this sounds like the recipe I have been looking for. Is there any way that I can can it so it will keep all winter? I have a five gallon bucket of peppers that I need to preserve. Thanks!
I’m excited to try this! We recently tried jalepeno salsa for the first time after my mom put a jar in my husband’s stocking. I haven’t been able to find it where we live in California so I thought I’d try making my own. Thanks for the recipe!
This is a great recipe, love it! I added fresh pineapple to my version and its GREAT. :)
Bring it on.. the heat the garlic! I am loving this.
I meant to say “jalapeño salsa”.
This jalapeño (with a tilde on the “n”) looks fabulous!! It looks like salsa verde just without the tomatillos. YUM!!!
Curiouseats- Thanks for the update! Its good to know your husband liked it so much :)
I made this last night. I read the recipe rght before leaving work and it sounded awesome. I was craving something with a little heat. I have to tell you, my husband got home late and I had this ready as a snack. He DEVOURED IT! He just stood over it saying ‘This is awesome!’
Thank you everyone! Curiouseats: Yep just white vinegar, I hope you enjoy it!
Wow! I love salsa! Love the recipe. Gotta save it fast! :)
do you just use white vinegar?
I’ve got jalapenos in my fridge. I’m making this tonight! This sounds like what I’ve been craving all day!
Green salsa is really underated. Too many folk haven’t taken the time to try it.
We love making salsa. Fresh is best and I am loving this one!