Ingredients for Jalapeno Salsa
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How to Make Jalapeno Salsa
- 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.
- 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.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low and simmer gently for 10 minutes, stirring occasionally, allowing the flavors to meld.
- While the salsa simmers, prepare your jars: thoroughly wash and sterilize half-pint canning jars and lids.
- Carefully ladle the hot salsa into the sterilized jars, leaving 1/4-inch headspace at the top of each jar.
- 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.
- 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