Friday, January 6, 2012

Mexican Jalapeño Salsa

This is a very basic salsa I learned to it do at home in Mexico; I really love it because it's really simple and I can play a little bit with the spices, depending on what I have in my kitchen.
You can serve it hot or cold, and you can double it and freeze half of it for up to one month. Also, you can add more or less chili, depending on how spicy you want it.

Yield: around 250 g

  • 3 medium sized tomatoes, chopped
  • 1/2 onion, chopped
  • 2 tablespoon olive oil
  • 1 jalapeño chili, sliced
  • 1/2 teaspoon salt
  • 1 teaspoon dry coriander
  • 1 teaspoon dry parsley

  1. Add the oil to a big sized skillet. Add the onion and cook in medium-high heat, until it is a little bit burnt (You can see in the picture the small black bits, that's of the burnt onion). Add the tomatoes and jalapeño and cook for another 4-5 minutes
  2. Liquify everything together and then pour again the mix over the same skillet. Add salt, parsley, coriander and pepper and bring to a boil, for 2 minutes. Enjoy!


  1. Mmmmm...looks and sounds really good!

  2. Looks good, I have never cooked a salsa before. What color is a jalepeno chili?

  3. This has my taste buds salivating! And it's only breakfast time. Thank you for the recipe!

  4. I tried making salsa for the first time over the turned out okay, but I'll definitely have to try this recipe! I've never seen a cooked salsa recipe before!

  5. Sounds delicious!
    Angie - Stopping by from Blogging Buddies

  6. Stopping in from the Etsy Blog team!

    thanks for sharing this easy recipe...looks kids couldn't pick anything out of it!

  7. @Midnight Creations it's normally green... I found this link with info and some pictures

  8. I'm from the Etsy Blog team.
    This looks delicious. I may try it this week.

  9. It was a lot of time i wanted this recipe! I've never found one I could try to cook here (ingredients problem!)
    Thanks again!