This Jalapeño Salsa is spicy, chunky, and perfect for tacos or tortilla chips! It’s so easy to make that you’ll wonder why you haven’t tried it before. In no time, you’ll have a smoky, spicy salsa ready to go for tacos, chips, or pretty much anything. Plus, you can make it as spicy as you like by adding more or fewer jalapeños.
Jalapeño salsa builds on the tradition of Mexican salsas, which date back to the Aztec and Mayan civilizations. Salsas were historically made using a molcajete (stone mortar and pestle) to crush raw ingredients.
This method preserved the bright, fresh flavors of the chili peppers, tomatoes, and herbs, essential to the authentic taste of the salsa.
With the right mix of tomatoes, jalapeños, garlic, cilantro, and cumin, this salsa brings a smoky, slightly spicy kick to the table while allowing you to control the heat level to your liking. Trust me, once you’ve got a jar in the fridge, you’ll always want a batch ready to go!
JALAPENO SALSA – WHY YOU’LL LOVE THIS COPYCAT RECIPE
- Super easy to make in no time. Just toss the jalapeños and garlic in the blender along with onion, tomatoes, cilantro, and cumin. Blend, and it’s done!
- You’ll love how this homemade salsa can be tailored to your heat preference by adjusting the number of fresh jalapeños.
- This recipe is perfect for any taco night, a party dip, or simply a fresh salsa with your favorite chips.
- This tacodeli-style salsa keeps well in the fridge, so you can enjoy it whenever the craving strikes.
- Whether it’s a main or a side, it’s great to make this salsa ahead of time in smaller batches or for a crowd.
INGREDIENTS
- 2 large roma or plum tomatoes
- 1 medium jalapeno pepper
- 2 cloves of garlic
- 2 tbsp fresh lime juice (1 lime)
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 cup fresh cilantro
- 1/4 cup scallion, roughly chopped
HOW TO MAKE JALAPENO SALSA
- Cut tomatoes into wedges and remove the seeds. Slice jalapeno peppers and remove the white pith and seeds.
- In a food blender, add tomatoes, jalapeno peppers, garlic, roughly chopped cilantro, scallion along with ground cumin and salt.
- Blend to a desired consistency.
- Taste to see if more salt is needed. Enjoy!
TIPS, VARIATIONS, AND SUBSTITUTIONS
🥗 Serrano chile – If you’re after more heat, include a serrano chile along with the jalapeño. Serranos are hotter and add an extra kick.
🥗 Lemon juice – While lime juice is traditional, don’t hesitate to sub in lemon juice if that’s what you have. It still brings a bright, zesty flavor to your salsa.
🥗 Parsley or fresh mint – Not a fan of cilantro? Substitute it with parsley or even a small amount of fresh mint for a different but delicious herbal note.
🥗 Bell pepper or avocado chunks – Toss in some diced bell pepper or avocado chunks for a heartier favorite salsa that works perfectly with chips or as a salad dressing.
🥗 Sugar or maple syrup – If your tomatoes aren’t very sweet, a teaspoon of sugar or a drizzle of maple syrup can balance the acidity.
WHAT TO SERVE WITH JALAPENO SALSA
Vegan Tacos
This salsa is perfect for vegan tacos. Place the jalapeños in a warm tortilla, add your favorite toppings, and spoon the spicy jalapeño salsa on top. A pinch of salt to taste will bring out the flavors.
Salads
Looking for ways to use your jalapeño salsa in a lighter way? Recommend using it as a dressing for salads. Just add a tablespoon of olive oil and lime juice to the salsa, and toss it with lettuce, tomatoes, and avocado for a creamy sauce.
Nachos
Layer tortilla chips on a baking sheet, sprinkle them with cheese, and pop them under medium heat until melted. Top them with jalapeño salsa, beans, and your favorite toppings. It’s easy and delicious!
Burrito Bowls
Build your own burrito bowl with rice, black beans, grilled veggies, and salsa. The spicy jalapeño salsa adds a zesty kick that ties everything together. Don’t add too much if you prefer a milder flavor—however much heat you want is up to you!
Roasted Veggies
Toss some veggies with olive oil and a pinch of salt, then roast them on a baking sheet. Add the roasted veggies to grain bowls or wraps with this jalapeño salsa recipe.
Stuffed Avocados
Cut ripe avocados in half, peel, and remove the pit. Spoon the jalapeño salsa into the hollowed-out avocado halves. I’ve made this with tortilla chips on the side, and it’s a hit!
Vegan Quesadillas
Load your quesadillas with plant-based cheese and black beans. Add a tablespoon of salsa for an extra kick when you cut into them.
Mexican-Inspired Soups
Top a bowl of vegan tortilla soup or black bean chili with salsa for a bit of heat. It really comes together quickly for a comforting meal!
Dips
Serve the salsa alongside guacamole and hummus for a tacodeli-style trio. It’s a tasty, milder sauce that everyone will absolutely love!
HOW TO STORE
Immediate Storage
Once you make salsa, it’s best to store it properly to maintain freshness. Using a small airtight container, transfer the salsa after it has cooled down. This helps to preserve the flavors and prevent contamination. Recommend starting with using the salsa within 3-4 days for the best taste.
Refrigeration
Keep the salsa in the fridge to extend its shelf life. Jalapeños and peel should stay fresh and vibrant when kept cold. Always add a tight lid to the container to keep the salsa from absorbing other flavors from the fridge. Typically, homemade salsa can last up to 5 to 7 days when refrigerated properly.
Freezing
For longer storage, you can freeze the salsa. Place it in a freezer-safe container or a heavy-duty freezer bag. However much salsa you’d like to store, remember to leave a little space at the top as it will expand slightly when frozen. Frozen salsa can last for up to 2 months. Thaw in the refrigerator overnight before using.
Refresh Before Use
Before serving, add a fresh squeeze of lime juice or a drizzle of olive oil to bring back some of its vibrant flavors. Stir well to combine and adjust the seasoning, adding 1 teaspoon or so of salt if needed, to enhance the taste after storage.
MORE VEGAN APPETIZERS
- Chipotle Corn Salsa
- Vegan Chili
- Black Bean Chili
- Spicy Cilantro Sauce
- Tex Mex Paste (Hello Fresh Copycat)
FREQUENTLY ASKED QUESTIONS
CAN I USE IT AS A MARINADE?
Definitely! This salsa makes a great marinade. Mix with a bit of olive oil and lime juice, and let your veggies or tofu soak in it for at least 30 minutes.
WHAT IF I DON’T HAVE A BLENDER OR FOOD PROCESSOR?
No worries! Simply ¼ finely dice the tomatoes, jalapeños, and other ingredients. Mix them in a bowl and mash them together with a fork or potato masher. It might not have the same smooth texture but will still be delicious.
CAN I USE DIFFERENT TYPES OF PEPPERS?
Yes! While tacodeli-style salsa traditionally uses jalapeños, you can sub them for serranos, poblanos, or any other pepper you like. Just remember that different peppers vary in heat and flavor, so adjust the amount accordingly.
CAN I USE THIS JALAPEÑO SALSA AS A SPREAD?
Definitely! You can use this salsa as a spread on sandwiches, wraps, or toast. It’s particularly delicious as a base layer on veggie wraps for an added burst of flavor.
SHOULD I SEED THE JALAPEÑOS FOR THE SALSA?
If you want a milder heat level, it’s best to remove the seeds and white pith before blending. But if you like your salsa with a kick, you can leave some seeds in for extra spice.
Homemade Jalapeno Pepper Salsa
Equipment
Ingredients
- 2 large roma tomatoes
- 1 medium jalapeno pepper
- 2 clove garlic
- 2 tbsp lime juice or 1 lime
- ½ tsp ground cumin
- ½ tsp salt
- ½ cup cilantro roughly chopped
- ¼ cup scallion roughly chopped
Instructions
- 1. Cut tomatoes into wedges and remove the seeds. Slice jalapeno peppers and remove the white pith and seeds.
- 2. In a food blender, add tomatoes, jalapeno peppers, garlic, roughly chopped cilantro, scallion along with ground cumin and salt.
- 3. Blend to a desired consistency.
- 4. Taste to see if more salt is needed. Enjoy!
Notes
Nutrition
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