Jalapeno Salsa

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Last Updated on September 5, 2025 by Casia Valdés

If you’re the type who always asks for the spicy option at a restaurant, this Jalapeño Salsa is about to become your new favorite condiment. It’s creamy, garlicky, smoky, and packs the kind of heat that wakes up your taste buds in all the best ways.

I first created this salsa during a summer cookout, experimenting with an overflowing basket of fresh jalapeños from the farmer’s market. The goal? A salsa that’s vibrant and spicy but not overwhelming—something smooth enough to drizzle over tacos, yet bold enough to stand on its own with tortilla chips. With just six ingredients, this jalapeño salsa comes together quickly and easily.

Whether you’re layering it on grilled meats or scooping it up with warm tortilla chips, this salsa hits every time.

Why You’ll Love This Jalapeño Salsa

  • Creamy, zesty, and full of garlic flavor

  • Super simple—just boil, blend, and season

  • Easily adjustable heat level

  • Keeps well in the fridge for up to a week

  • Versatile enough for tacos, grilled meats, eggs, and more

Let’s dive into the details and get this spicy salsa party started.

Ingredients

  • 1 lb fresh jalapeños, stems removed

  • 12 cloves garlic, unpeeled (11 boiled, 1 raw)

  • ¼ cup avocado oil (or any neutral oil)

  • 1–2 tbsp fresh lime juice (optional, for brightness)

  • 1½ tsp fine sea salt

  • 1 cup reserved jalapeño cooking water (as needed)

Instructions

1. Boil the Jalapeños and Garlic

In a large saucepan, add:

  • The jalapeños

  • 11 unpeeled garlic cloves

Pour in enough water to fully cover the jalapeños.
Bring to a high simmer over high heat, then reduce heat to medium. Simmer for 15–20 minutes, until the jalapeños and garlic are completely softened.

2. Prep the Ingredients

Reserve 1 cup of the cooking water, then drain the rest.
Use tongs to move the jalapeños to a cutting board. Carefully slice them in half lengthwise and remove seeds and veins (optional for milder heat).

Squeeze the boiled garlic from their skins. Peel the remaining raw garlic clove.

3. Blend the Salsa

In a high-speed blender, add:

  • Cooked jalapeños

  • Boiled garlic cloves

  • Raw garlic clove

  • ¼ cup avocado oil

  • 1 teaspoon of sea salt

  • ¼ cup reserved cooking water

  • Lime juice (if using)

Blend on high for 2–3 minutes until silky smooth. Add more reserved cooking water, 1 tablespoon at a time, to reach your desired consistency.

4. Adjust and Serve

Taste the salsa. Add more salt or lime juice if needed.
Transfer to a serving bowl or jar and enjoy immediately—or refrigerate for up to 7 days.

Variations

  • Roasted Garlic Twist: Roast the garlic in the oven for a deeper, sweeter flavor.

  • Smoky Kick: Add one or two roasted tomatillos or a chipotle pepper in adobo.

  • Creamy Version: Blend in half an avocado for a rich, creamy texture.

  • Herbed Option: Toss in a handful of cilantro or parsley for fresh herb flavor.

Tips for Success

  • Use a high-speed blender for the smoothest texture.

  • If you’re sensitive to spice, remove all seeds and white veins from the jalapeños.

  • Store in an airtight container in the fridge for up to 1 week.

  • This salsa also freezes well in small containers for later use.

Serving Suggestions

This Jalapeño Salsa pairs beautifully with:

  • Grilled meats like steak, chicken, or shrimp

  • Fish tacos or veggie tacos

  • Breakfast burritos or scrambled eggs

  • Roasted vegetables

  • Tortilla chips or tostones

  • Burgers and sandwiches

Final Thoughts

This Jalapeño Salsa is bold, zippy, and addictive. The boiled garlic gives it a mellow depth, while the oil lends a luxurious mouthfeel. Whether you’re prepping for taco night or just want a salsa that stands out, this is the one. Once you try it, you’ll always want a jar ready in the fridge.

Jalapeno Salsa

Spicy, creamy jalapeño salsa with garlic and lime. Perfect for tacos, chips, and grilled meats.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dip, Sauce
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb fresh jalapeños stems removed
  • 12 cloves garlic unpeeled (11 boiled, 1 raw)
  • ¼ cup avocado oil or any neutral oil
  • 1 –2 tbsp fresh lime juice optional, for brightness
  • 1½ tsp fine sea salt
  • 1 cup reserved jalapeño cooking water as needed

Method
 

Boil the Jalapeños and Garlic
    In a large saucepan, add:
    1. The jalapeños
    2. 11 unpeeled garlic cloves
    3. Pour in enough water to fully cover the jalapeños.
    4. Bring to a high simmer over high heat, then reduce heat to medium. Simmer for 15–20 minutes, until the jalapeños and garlic are completely softened.
    Prep the Ingredients
    1. Reserve 1 cup of the cooking water, then drain the rest.
    2. Use tongs to move the jalapeños to a cutting board. Carefully slice them in half lengthwise and remove seeds and veins (optional for milder heat).
    3. Squeeze the boiled garlic from their skins. Peel the remaining raw garlic clove.
    Blend the Salsa
      In a high-speed blender, add:
      1. Cooked jalapeños
      2. Boiled garlic cloves
      3. Raw garlic clove
      4. ¼ cup avocado oil
      5. 1 teaspoon of sea salt
      6. ¼ cup reserved cooking water
      7. Lime juice (if using)
      8. Blend on high for 2–3 minutes until silky smooth. Add more reserved cooking water, 1 tablespoon at a time, to reach your desired consistency.
      Adjust and Serve
      1. Taste the salsa. Add more salt or lime juice if needed.
      2. Transfer to a serving bowl or jar and enjoy immediately—or refrigerate for up to 7 days.