Easy and Creamy Jalapeno Salsa Recipe You’ll Love

There’s something about the zesty kick of jalapenos that brings salsa to life—like a fiesta in a bowl! This creamy jalapeno salsa is a game-changer, blending heat with a surprising smoothness that dances on your taste buds. Remember that time when everyone was obsessed with the “dress color” debate on the internet? This salsa is just as intriguing—except there’s no debate here; it’s downright delicious and will leave you wondering why you didn’t make it sooner.

Steps

  1. In a large saucepan, place the jalapeños and 11 unpeeled garlic cloves. Cover them completely with water and bring to a high simmer over high heat. Lower the heat to medium and let them simmer for 15-20 minutes until they soften.
  2. Reserve 1 cup of the jalapeño cooking water, then drain the rest. Transfer the softened jalapeños to a cutting board and slice them in half lengthwise. Use a spoon to remove the seeds and veins for a milder salsa, or leave them for a spicier version. Peel the cooked garlic cloves and the remaining raw clove.
  3. In a high-speed blender, combine the cored jalapeños, both cooked and raw garlic cloves, oil, lime juice if desired, 1 teaspoon of sea salt, and 1/4 cup of the reserved cooking water. Blend for 2-3 minutes until the mixture is smooth. Adjust the thickness by adding more reserved water, one tablespoon at a time, until you reach the desired consistency.
  4. Taste the salsa and add more salt or lime juice if needed.
  5. Serve the jalapeño salsa immediately and enjoy it with your favorite dishes or tortilla chips.

Ingredients

  • 1 pound fresh jalapeños, stems removed
  • 12 cloves garlic, unpeeled
  • 1/4 cup avocado oil (or another mild-flavored oil)
  • 1 to 2 tablespoons fresh lime juice (optional)
  • 1 1/2 teaspoons fine sea salt

FAQ

  • How do I adjust the spiciness of the jalapeño salsa?
  • You can control the heat level by choosing whether to core the jalapeños or leave the cores in. For a milder salsa, remove the seeds and ribs before boiling. To make it spicier, consider leaving some or all of the cores intact.
  • What type of oil is best for making this salsa?
  • The recipe suggests using avocado oil due to its mild flavor, but you can substitute it with any other mild-flavored oil you have available.
  • Can I make this salsa without boiling the jalapeños and garlic?
  • Yes, you can roast the jalapeños and garlic instead. Simply halve the jalapeños and place them along with unpeeled garlic cloves on a baking sheet, then roast at 425°F for about 20 minutes until softened.
  • What if I want to add more flavors to the salsa?
  • Feel free to experiment by adding ingredients like onion, cilantro, or a hint of ground cumin for additional flavor variations.
  • How can I make this salsa sweeter?
  • To add a touch of sweetness, try using the roasting method for jalapeños and garlic, or mix in a drizzle of honey or agave nectar.

Tips

  • Wear Gloves When Handling Jalapeños: Protect your skin from irritation by wearing food-safe gloves while handling jalapeños, as their oils can be quite potent. If you don’t have gloves, thoroughly wash your hands with soap afterward and avoid touching your face.
  • Use a Spoon for Easy Coring: After boiling, use a small spoon to effortlessly scoop out the seeds and ribs from the jalapeños, making the process neat and efficient.
  • Save the Boiling Water: Don’t discard the water used to boil the jalapeños. It can be used to adjust the salsa’s consistency and enhance its flavor. For a milder salsa, consider using plain hot water instead.
  • Customize Spice and Flavor Levels: Adjust the salsa to your taste by varying the amount of lime juice and salt. Start with small quantities and increase gradually to suit your preference.

Equipment

  • High-speed blender – Necessary for puréeing the cooked ingredients into a smooth salsa.
  • Food-safe gloves – Recommended for handling jalapeños to protect hands from the spicy oils.