5-minute Salsa With Jalapeno
This salsa with jalapeno is your 5-minute gateway to adding more flavor, freshness, spice, and juiciness to your dishes. We make it all summer long and eat it with everything, from grilled veggies, and tortilla chips, to pizza.
Our homemade salsa with jalapeño is a summer staple, and most of the ingredients come fresh from our garden. It’s an obvious choice with any grill and taco situation. But there are no limits to complementing dishes with this fresh and juicy condiment, we love it with roasted veggies, salads, and pizza.
Our guests are always huge fans of this homemade salsa recipe, so we wanted to share it more broadly.
Each bite is a burst of heat, balanced by the tang of lime juice and the sweetness of tomatoes. The addition of fresh basil adds a bright, herbaceous note, while garlic provides a savory depth. Whether you enjoy it for the spicy kick or a juicy texture enhancement, our jalapeño salsa is sure to elevate any dish.
If you love quick sauces and dips try Hemp seed dressing, Pistachio pesto, and Powdered Peanut Butter Buddha Bowl Dressing.
Table of Contents
Why you’ll love this Salsa With Jalapeno
- Easy to make – No grilling or cooking is needed; simply blend all the ingredients and enjoy this amazing mildly spicy jalapeno salsa.
- It’s fresh and juicy – Lime, basil, and tomato add freshness and juiciness – which are essentials that we crave in the summer.
- Packs the right amount of kick – Jalapeno has a mild spiciness to it and is tolerable to most people, even those who cannot tolerate most spicy foods.
- It’s light – Consisting mainly of veggies and herbs, this sauce packs a lot of flavor and texture, without being calorie-heavy.
- Versatile – This sauce be eaten with anything from tacos, tortilla chips, pizza, or grilled foods.
- Adjustable – Basically, you can change or swap most of the ingredients of this salsa with jalapeno with a lot of success. This makes it very adaptable to what is in season, in your garden or fridge, or locally accessible to you.
- Storable – Keep it in the fridge for up to 5 days.
Ingredients and their replacements
- Jalapeno – The star of the dish, Jalapeno, should be used as fresh as possible. Other chili peppers can be added for a spicier salsa.
- Garlic – Adds more depth of flavor and balances the spiciness of the jalapeno.
- Tomato – Balances out the bolder components of the sauce, such as jalapeno and garlic.
- Lime – Brings freshness. If you love the lime flavor, add both the juice and zest. If you think this might be too much, only use lime juice. Lime can be replaced by lemon if needed.
- Greens – Lettuce, spinach, or chard can be used to add more substance and to balance the other strong flavors.
- Basil – We are drawn to basil’s sweetness and freshness and if available it’s always our first choice when making this jalapeno salsa. However, if we don’t have it at hand at that time, we opt for parsley.
- Extra virgin olive oil – Adds creaminess.
- Salt – Enhances the other ingredients.
How to serve Salsa With jalapeno
- Grilled food, such as veggies, tofu, and tempeh. Although we haven’t tried it, we can imagine this pairing with grilled fish as well.
- Tortilla chips and loaded nachos are the perfect vessel for this salsa.
- Pizza, especially a simple margarita, or a veggies pizza.
- Butter beans/chickpea and roasted veggie salad.
- Tacos, any tacos really.
- Flour tortilla with melted cheese.
Step-by-step process
- De-seed the jalapeno. Remove the placental tissue (the white bits, where the seeds grow) if you want it less spicy. Unlike the popular belief, the seeds are not the most common spicy bits, but the white bits are. You can find out more about what makes the peppers spicy here.
- Cut jalapeno in big chunks and throw it in the food processor.
- Add the garlic, tomato (whole), greens, lime juice, basil, salt, and olive oil in the food processor.
- Mix until everything has been cut into tiny chunks.
- Enjoy!
Storage and serving suggestions
Store any leftover salsa in an airtight container in the fridge for up to 5 days.
This Salsa with jalapeno is a great topping for pita bread. Take a pita bread and spread hummus, then in some fresh tomatoes, halloumi, and a few teaspoons of this salsa to top off all this goodness. It’s also great on grilled veggies, pizza, and nachos.
Recipe video
Hemp seed dressing
Pistachio pesto
Fermented hot chili sauce – Beginner-friendly
Powdered Peanut Butter Buddha Bowl Dressing
Salsa with jalapeno
Equipment
- 1 Knife
- 1 Food processor
- 1 Small serving bowl
Ingredients
- 1 whole Jalapeno
- 1 clove Garlic
- 1/2 whole Tomato (40 grams)
- 1 whole Lime juice
- 10 grams Basil
- 20 grams Greens
- 1 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
- De-seed the jalapeno. Remove the placental tissue (the white bits, where the seeds grow) if you want it less spicy. Unlike the popular belief, the seeds are not the most common spicy bits, but the white bits are.
- Cut jalapeno in big chunks and throw it in the food processor.
- Add the garlic, tomato (whole), greens, lime juice, basil, salt, and olive oil in the food processor.
- Mix until everything has been cut into tiny chunks.
- Enjoy fresh with tortilla chips, gilled veggies, loaded nachos, or pizza.
- Store and leftovers in the fridge for up to 5 days.
Notes
- Spice it up: Keep the seeds or add an extra jalapeño for more heat; remove seeds for less.
- Let it rest: Sit for 30+ minutes to let flavors infuse.
- Storage: Keeps in the fridge for up to 5 days.
- Serve with: Chips, tacos, bowls, nachos, or grilled veggies.
- No processor? Simply chop everything finely by hand.
Odlično
Hvala Martin!