Jalapeño salsa: Salsa de chile jalapeño

articles Food & Cuisine Recipes

Karen Hursh Graber


1 ilo (2.2 lbs) tomatoes
1 Tbsp. marjoram
4 peppercorns
4 whole cloves
1 large onion
2 Tbsp. salt
1 12-oz Jar jalapeño chiles
2 garlic cloves

Cook the tomatoes in enough water to cover for 20 minutes. When tomatoes are done place in blender jar with marjoram and blend on low until liquified. Add one cup of the liquid from the jalapeños, the garlic, cloves, peppercorns and salt and blend again.

Pour contents of blender into a large glass or plastic bowl. Chop 8 jalapeño chiles and place on top of the salsa along with the chopped onion and serve.

Serve with

Anything that needs some livening up such as:


This sauce is one of the best all around I’ve ever had and goes with anything Mexican. As with most salsas, however, the flavor improves if you let it set in the refrigerator overnight.

Published or Updated on: January 1, 2006
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