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Joyce's Fresh Jalapeno Salsa Recipe

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2 votes | 3586 views

Joyce is the angel who helps care for my father. The last time I visited with my parents, Joyce taught us how to make fresh jalapeno salsa. Joyce's salsa puts the bottled stuff to shame and this "from-scratch" salsa is so easy we'll never buy salsa again.

The only caveat is "know what you like"--for just a little heat, use just a couple of peppers. For a lot of heat, use a lot of peppers. Mother and I were ambitious. We made an 8 pepper salsa, which was about 4 peppers more than our taste buds could handle.

More pictures and comments at: http://www.hillcountrymysteries.com/2013/09/joyces-homemade-jalapeno-salsa.html

Prep time:
Cook time:
Servings: 1-2 Cups
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Ingredients

Cost per recipe $0.90 view details

Directions

  1. Put the peppers & tomatoes in a 2 quart saucepan and cover with water. Bring to a boil.
  2. When the tomatoes look done (skin wrinkles a bit), remove the tomatoes and slide the skin off.
  3. Boil the peppers until the color lightens and turns an olive tint, then pour the water off. Return the tomatoes to the pan, add salt to taste and minced garlic (if you like salsa with garlic) and mash it all together.
  4. Pour the salsa into a clean lidded jar and store in the refrigerator. Best if used within a week or so.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 177g
Calories 41  
Calories from Fat 6 15%
Total Fat 0.73g 1%
Saturated Fat 0.1g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 411mg 12%
Total Carbs 8.53g 2%
Dietary Fiber 3.3g 11%
Sugars 5.21g 3%
Protein 1.89g 3%

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Reviews

  • jmdsmom
    September 12, 2015
    Made this with 6 jalapenos from my garden and as much as I love jalapenos and salsa the heat was insane. I am sure it was the jalapenos because my other plant is totally mild. Blended this in my ninja as I am more of a picante person versus chunky salsa and added another uncooked tomato and some onion. Nice taste. Thanks for sharing.
    I've cooked/tasted this recipe!
    1 person likes this review

    Comments

    • Kathleen Scott
      February 8, 2016
      We made it with 8 jalapenos, waaaay too hot. I think I'm more of a two-jalapeno woman.

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