This salsa is so much better than anything you’ll buy in a jar. It’s fresh and flavorful, just like what you’d expect from a Mexican restaurant. It’s quick and easy too, so there’s really no reason not to make it.
The jalepeño will make or break this recipe, since it provides the heat. I’ve made salsa that ended up bland and boring, and I’ve also made some that was so hot I could hardly stand it. Eventually I started paying more attention to the pepper I was using. Here are a few tips:
- If you like it spicy, look for a jalepeño with little white lines in the skin (like stretch marks). Jalepeños get progressively hotter as they age, and the white marks are a sign of an older pepper.
- When you’re at the store, consider buying a couple jalepeños. They’re very inexpensive, and this way you’ll have a backup if one of them turns out to be a dud.
- Taste your pepper before adding it to the salsa! That’s the only surefire way to know what you’re getting. Add as much or as little as you prefer.
- The seeds are the hottest part of the pepper, so go ahead and add them in if you need more heat.
An important step in the salsa-making process is allowing the flavors to meld together. Let the salsa sit in the fridge for at least one hour before serving. I’ve found it tastes best after sitting overnight (if you can wait that long).
If you’re on the Daniel Fast and need some chips to go with this salsa, you can use the same recipe as my crispy baked tortilla strips. Just cut the tortillas into triangles instead of strips.
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Ingredients
- 1 can (14.5 oz) whole peeled tomatoes
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1/2 onion, roughly chopped
- 1/2 jalepeño, seeded and diced*
- 1/2 lime, juiced
- 1/4 cup cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
Instructions
- Combine all ingredients in a blender or food processor and pulse to desired consistency.
- Let salsa stand in the refrigerator for at least one hour before serving.
Notes
*Taste your jalepeño to determine how hot it is. Add more or less than half the pepper depending on your preferences. The seeds can be added for more heat.
Salsa will keep up to 7 days in the fridge.