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Jalapeno Salsa

Spicy, creamy jalapeño salsa with garlic and lime. Perfect for tacos, chips, and grilled meats.
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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.