Jalapeno Salsa

I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 7 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 lime, juiced
• 2 cloves garlic, smashed
• ¼ cup chopped fresh cilantro, or more to taste
• 10 fresh jalapeno peppers
• 2 tomatoes
• 1 white onion, quartered

Recipe Instructions

Step 1

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.

Step 2

Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.