Comments on: Jalapeño Salsa

By: Brandon Deere

Brandon Deere — Thu, 05 Dec 2024 19:33:44 +0000

In reply to Amy.

I’m making this now with the last peppers from my garden. There are jalapenos, Serrano’s, ghost and habaneros. The smell in my kitchen is sublime. I’m also adding fresh pulled onions and am going to can it. Hold on!

By: Deb Mitchell

Deb Mitchell — Sun, 11 Aug 2024 17:08:32 +0000

Can this be frozen for later use? It would be great to take out for the holidays

By: Kasey

Kasey — Sun, 16 Jun 2024 22:10:03 +0000

This salsa is seriously so delicious! I cannot get enough of it. My husband requests this often so I find myself making a batch every few weeks especially in the summer. It’s a delicious snack with chips and I also LOVE it with my eggs in the morning.

By: Grant

Grant — Fri, 05 Jan 2024 07:43:53 +0000

I just made a batch of this and I love the fact that the flavor comes from just the peppers, garlic, lime and salt. I’ve made dozens of salsas with many more ingredients (onions, cilantro, various spices such as cumin, coriander, oregano, etc.) . I avoided all of those and kept with just the five ingredients in the recipe. I didn’t seed the chiles as I like my salsas caliente ( I made a batch of red habañero salsa right before making this one).
The salsa tastes wonderful already and I look forward to tasting it tomorrow after it’s had a chance to mellow in the fridge overnight. Thanks!

By: Rhea

Rhea — Sun, 29 Oct 2023 00:52:50 +0000

Wowowowow I was a sceptic but made this anyway because it looked exactly like the green salsa at Ninfa’s in Houston during my childhood. It’s exactly the same! SOOOO GOOD! So glad I tried it. Coring the seeds and ribs gives the perfect amount of spice for me.

By: Hailey

Hailey — Tue, 10 Oct 2023 17:32:33 +0000

I'm not sure if I grew extra spicy jalapenos this year or what, but a word of caution: my house is full of very spicy air right now and everyone is sneezing and coughing . It might be worth it to simmer covered and only open the sauce pan outside. Still looking forward to tasting this once it is done!

By: Amy

Amy — Sun, 06 Nov 2022 18:01:36 +0000

I have a ton of jalapeños, if I make a huge batch, what’s the best way to sore it?

By: Benny

Benny — Sat, 22 Oct 2022 23:35:45 +0000

My stepmother would make this! She would slice them and sauté in med/low heat in olive oil with garlic cloves. Then scoop them into a blender while saturated with olive oil. She also would add consomé de pollo (powder chicken bouillon) and a little water so it wasn’t so thick. Terrific recipe s as bad great on tacos.

By: Caleb

Caleb — Mon, 13 Jun 2022 20:26:50 +0000

I cannot stop eating this stuff. Insanely good.

By: Pam

Pam — Tue, 29 Mar 2022 18:50:27 +0000

I used vegetable broth. Next time I think I will add a Serano pepper.