- 10 fresh jalapeno peppers
- 2 tomatoes
- 1 white onion, quartered
- 1/4 cup chopped fresh cilantro, or more to taste
- 2 cloves garlic, smashed
- 1 lime, juiced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
- Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.
03/31/2018
recipepes.com
Jalapeno Salsa, recipe
PT15M
PT1H
5
455 calories
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