Ingredients
Vegetables
- 6 jalapeno peppers
- 1/4 onion, cut into 1-inch segments
Seasoning and Finishing
- 1 1/2 tbsp vegetable oil
- 1/2 tbsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- Juice from 1 lime wedge
Instructions
- Boil the Vegetables: Place the jalapeño peppers and onion segments in a pot, covering them completely with water. Bring the water to a rolling boil and cook for about 10 minutes, or until both the jalapeños and onions are softened. Once done, remove the jalapeños from the water and carefully cut off their stems. Set aside a small amount of the boiling water for later use.
- Blend the Salsa: Transfer the boiled onion segments and stemmed jalapeños into a blender. Add in the vegetable oil, salt, ground black pepper, garlic powder, and lime juice. Pour in a small splash of the reserved boiling water to assist with blending. Puree the mixture until you get a smooth, creamy consistency. Taste the salsa and adjust seasoning as desired, adding just enough reserved water so the salsa pours easily but remains thick and creamy.
Notes
- The salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- Adjust the number of jalapeños to control the heat level based on your preference.
- For an extra smoky flavor, roast the jalapeños before boiling.
- This salsa pairs wonderfully with tacos, grilled meats, eggs, and as a dipping sauce for chips.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Boiling and Blending
- Cuisine: Mexican
