Jalapeno Salsa Recipe

Fire up your taste buds with this vibrant Jalapeno Salsa recipe! Makes approximately 3 pints – perfect for snacking, parties, or adding a zesty kick to your favorite dishes. We'll guide you through making this delicious salsa, which only gets better with time (stored in the refrigerator, of course!). This recipe ensures you always have a fresh batch of homemade salsa ready to go.

Prep Time 20 mins
Cook Time 40 mins
Calories 109.6 kcal
Protein 7g
Rating 4.0 (5 Reviews)
Jalapeno Salsa 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Jalapeno Salsa

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How to Make Jalapeno Salsa

  1. Finely chop 2 pounds ripe tomatoes, 1 large onion, 2 jalapeños (remove seeds for less heat), 1/2 cup chopped cilantro, and 1/4 cup chopped garlic.
  2. In a large saucepan, combine the chopped tomatoes, onion, jalapeños, cilantro, garlic, 1 cup white vinegar, 1/2 cup lime juice, 1 tablespoon salt, and 2 teaspoons cumin.
  3. Bring the mixture to a rolling boil over medium-high heat.
  4. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally, allowing the flavors to meld.
  5. While the salsa simmers, prepare your jars: thoroughly wash and sterilize half-pint canning jars and lids.
  6. Carefully ladle the hot salsa into the sterilized jars, leaving 1/4-inch headspace at the top of each jar.
  7. Wipe the rims of the jars clean, place the lids and rings on tightly, and process in a boiling water bath for 15 minutes. Ensure the jars are fully submerged in boiling water during processing.
  8. Remove jars from the canner and let them cool completely. You should hear a 'pop' sound as the jars seal. Check to make sure all jars have sealed properly.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

42g

Fat

0g

Carbs

6g