Jalapeno Salsa is a mouth-watering salsa that delivers a spicy kick. It uses less than five ingredients, it’s absolutely delicious, and it’s quick and easy to make. It’s a great appetizer to serve for the upcoming Labor Day holiday.
1 medium red onion, quartered
2 jalapeños, sliced and seeds removed
3 cloves of garlic, (leave the skin on)
Juice of 1 lime (about 2 tablespoons)
1 teaspoon of smoked paprika
1/4 cup of cilantro, roughly chopped
Himalayan salt and cracked pepper
-Cut the tomatoes into quarters.
-Peel and cut the onions into quarters.
-Slice the jalapeño in half lengthwise and remove the seeds.
-In a large bowl add the vegetables with two tablespoons of olive oil, black pepper and Himalayan salt. Toss to combine.
-Add the vegetables to a baking sheet, skin side up, along with the cloves of garlic, (with the skin on).
-Broil vegetables on high for about 10-12 minutes with the oven rack in the middle. Remove the garlic after 5 minutes of broiling so it doesn’t burn.
-Remove charred vegetables from the oven and carefully transfer them to a food processor and high-speed blender.
-Squeeze garlic from its skin and add to the blender.
-Add lime juice, cilantro and smoked paprika to the food processor. Season to taste with Himalayan salt and pepper. Pulse until smooth or you can pulse less for a chunky texture. Serve with tortilla chips. Enjoy!