Creamy Jalapeño Salsa
With just three ingredients, you can easily make this smooth and zesty jalapeño salsa. This salsa is so versatile, it's sure to jazz up the flavor of any dish with a spicy kick.
2 cups
Calories: 262kcal
Ingredients
- 4-5 jalapeño peppers
- 3-4 cloves of garlic with skin
- 1/4 cup vegetable oil I use avocado
- 1/4 teaspoon salt
Instructions
- In a frying pan or toaster oven, roast the jalapeños and garlic (make sure you don't remove the skin).
- When they are well-roasted remove from heat and let them cool.
- Peel the garlic and put them in the blender. Cut the peppers lengthwise and remove the seeds and the veins and place them in the blender with the garlic.
- Add the salt and start the blender.
- While the blender is running, add the oil slowly.
- Taste and adjust seasoning if needed.
Notes
- Remember to store your Creamy Jalapeno Salsa in a glass jar with a lid, such as a mason jar or a reusable plastic container you might already have at home. Make sure to keep it refrigerated to maintain its freshness. Use your salsa for the best taste within two to three weeks of refrigeration.
- Add one to three tablespoons of oil if the sauce is very thick or the blender needs extra liquid to run.
Nutrition
Calories: 262kcal | Carbohydrates: 3g | Protein: 1g | Fat: 28g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 292mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 35mg | Calcium: 12mg | Iron: 1mg