This creamy jalapeño salsa is really easy to make, it lasts for several days in your fridge, and can be used for tacos, grilled meats, and even on top of fried eggs!. It's ready to enjoy in only a few minutes!
Cut the jalapeños lengthwise and remove the stems, veins, and seeds (if you want a rather mild salsa). If you want your salsa very spicy, leave the veins and just remove the seeds.
Place peppers and peeled garlic clove into a saucepan and cover with 1½ cups of water.
Turn the heat up to bring to a boil and then reduce the heat to a low simmer. Place a lid on without completely covering the saucepan, allowing some space to release the steam. Cook like this for about 12-15 minutes until the peppers are cooked. If needed, add more water while cooking, just enough to cover the peppers.
Once the peppers and garlic are cooked and cooled, place them in your blender with about 1/3 cup of the cooking water and the vegetable oil. Process until you have a very fine and creamy sauce. Sometimes, I process the salsa just with the water and then pour the oil slowly through the hole in the small cap on the lid.
Nutitrion
Serving Size: 1 Tbsp
Calories: 41 kcal
Fat: 4 g
Saturated Fat: 3 g
Sodium: 1 mg
Reviews
Amy on 2022-06-16 (5 stars): Outstanding recipe! I added avocado, cilantro, and a lot of salt.
Delicious!!
Thank you!!!
Gina on 2020-07-20 (5 stars): Hi Mely,
I just found this recipe today and its wonderful!! Can I freeze this salsa?
Would love to make in a large batch and always have on hand since its so good on some many things?
Thank you
Daniella on 2020-05-19 (5 stars): Thank you soooo much and this recipe helped me feel so much closer to my home state Texas! I'm living on the east coast so, it has been rough trying to piece together what I know and what my parents and cousins can tell me through phone calls and social media messages. I've just found your website on pinterest and it has been a gift I've been looking for! This recipe was pretty sweet and it made my meals so much better!! (Your meals aren't complete if you don't have any sort of chile or salsa on the side.)
Kara on 2020-01-12 (5 stars): Making this for the second time today. It’s absolutely incredible! I add a small capful of vinegar to mine for just the slightest touch of acid. Thank you so much for sharing your recipe! ❤️
