Spicy Jalapeno Salsa
1 / 1 Picture by:  Heidikins
Swipe

Spicy Jalapeno Salsa

  • 5 5
  • 24
    saves
  • 15min

Eat this crisp and fresh salad with tortilla crisps or as a spread over corn tortillas and top with fillings of your choice, wrap and serve as a snack.

J-Shep

Ingredients

Serves: 16 

  • 5 plum tomatoes, seeded and chopped
  • 10 spring onions
  • 1 fresh seeded jalapeno or green chilli or to taste
  • 1 clove garlic, crushed
  • handful chopped fresh coriander
  • 2 tablespoons fresh lime juice
  • 3 teaspoons Tabasco sauce or to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt

Directions

Preparation:15min  ›  Ready in:15min 

  1. In a blender or food processor, pulse the tomatoes, spring onions, chillies, garlic and coriander to desired consistency. Transfer to a bowl, and mix in the lime juice, Tabasco sauce, black pepper and salt. Serve immediately with corn chips or refrigerate until serving.

Tip:

Adjust the chilli and Tabasco sauce to your taste.

More Choices

Reviews (5)

0
by MIINA

Whoa Nelly! As a person who is used to spicy and always orders the hottest number of spice a restaurant offers - I nearly burnt my mouth off with this stuff! I only added one jalapeno chilli (with seeds) so I didn't think it would be that hot. I don't think this recipe needs the extra hot sauce! I also agree with some of the other reviews that it was salty and had too much coriander. I love coriander but it made the salsa really green so it was a bit overpowering. I don't think it needs any salt or garlic powder especially if you are using chips with salt already on them. I will give it 3 stars because I was able to tone down the heat with more tomato and lime juice and was good because it was fresh. But I will have to change up the recipe if I was to make it again. - 29 Sep 2008

0
by AMac

I love this salsa! I have made this 4 times already. I took it to a work lunch this week and got many requests for the recipe. As others mentioned, it can be get a little watery. After I seed the tomatoes and chop them in my food processor, I let them sit in a strainer while I do the rest of the work. This helps make it less watery. Thanks! - 29 Sep 2008

0
by ROYAL2

This is fabulous salsa. I like a medium consistency salsa so I pureed half the veggies and diced the other half so I had some chunks still in it. The half of the tomatoes I diced I also drained so it wouldn't be too runny. Next time I will use a serrano or habanero chilli because even with 3 jalapenos it wasn't spicy enough for my tastes. This salsa was still fabulous, even though next time I would only salt and pepper to taste as I found what the recipe called for might be a little on the heavy side. - 29 Sep 2008

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