Jalapeno Salsa
Just the right kind of spicy that’s more about being tasty than being some novelty death sauce. This roasted jalapeño salsa comes together in minutes and levels up tacos, bowls, and everything in between.
Servings: 1.5 Cups
Calories: 108kcal
Cost: $4
Ingredients
- 4 jalapeño peppers stems and seeds removed
- 2 cups tomatillos peeled and quartered
- ½ cup white onion diced
- 1 teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 1 serrano pepper stem removed
- 1 teaspoon garlic minced
- ½ cup cilantro leaves chopped
- 3 tablespoons lime juice
- ¾ teaspoon salt or to taste
Instructions
- Preheat the oven to 450°F (230°C).
- Place the jalapeños, tomatillos, white onion, cumin seeds, coriander seeds, and serrano pepper on a parchment paper-lined baking sheet.
- Roast for 12-15 minutes, or until the vegetables are softened and lightly charred in spots.
- Remove from the oven and let cool for 10 minutes.
- Transfer the roasted mixture to a food processor along with the minced garlic, chopped cilantro, lime juice, and salt.
- Pulse a few times just until the mixture is well combined but still chunky, with no massive chunks of onion or jalapeño remaining.
- Transfer to an attractive swerving bowl, or place in a jar or an airtight container and refrigerate for up to 4 days if not using immediately.
Notes
🔥 Forest Dump:
Shake the pan halfway through roasting to make sure everything gets charred evenly. Use parchment or a Silpat to keep the veg from sticking and to make cleanup suck less.
🤖 Thicccc:
Pulse in short bursts to keep your salsa thick and scoopable—overdoing it turns it into watery nacho runoff.
🧤 Glove Actually:
If your skin’s sensitive, wear gloves while cutting peppers. And whatever you do, don’t rub your eyes (or any other part of your body you’re fond of) EVER AGAIN IN YOUR LIFE. EVER.
Nutrition
Calories: 108kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1841mg | Potassium: 742mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1311IU | Vitamin C: 42mg | Calcium: 63mg | Iron: 3mg