Mexican Tomato and Jalapeño Salsa

tomato and jalapeno salsa

For the most part, I make all of my own sauces, salsas and chutneys. Preservative laden store-bought varieties usually pale in comparison to the ones made in our own kitchens with fresh ingredients. Most of the ones I make are relatively easy to prepare too, requiring little time or fuss. This fiery salsa is a fine example and can be made as spicy or as mild as you please, simply by adding more or fewer jalapeños and some spices.

Very easy to make up, this salsa can also be made ahead of time as it keeps well in the refrigerator for a couple of days … or just in time for Super Bowl Sunday where it will make a great dip for nachos or many other football snacks. It's thick and chunky, with fresh heat from jalapeños and tanginess from the tomato and lime juice, and also makes a great condiment for your favorite baked or fried savories, bean cakes or vegetable burgers.

Mexican Tomato and Jalapeño SalsaMexican Tomato and Jalapeño Salsa
Recipe by
Cuisine: Mexican
Published on January 29, 2015

Simple thick and chunky tomato and lime salsa with a fresh jalapeño kick

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  • 2 teaspoons olive oil or sesame oil
  • 2 shallots, diced
  • 2 to 3 jalapeños, seeded and finely chopped
  • 2 ripe medium tomatoes, diced
  • 1 tablespoon white wine vinegar
  • juice from 1 lime (2 tablespoons)
  • sea salt to taste
  • 2 tablespoons fresh cilantro, chopped
  • Heat the oil over medium heat in a medium saucepan. When hot, add the shallots and sauté for 4 to 5 minutes until softened. Stir in the jalapeños and fry for another 2 to 3 minutes. Add the tomato and vinegar. Simmer, stirring often, for 5 to 10 minutes until thickened to desired consistency.

  • Stir the lime juice in near the end of the cooking time. Season with salt and stir in the fresh cilantro. Serve warm or at room temperature.

Makes about 1 1/2 cups

Mexican-style tomato and jalapeno salsa

Other salsa recipes to try:
Basic Fresh Salsa
Black-Eyed Pea Salsa
Feta and Olive Salsa

On the top of the reading stack: The newspaper

Audio accompaniment: John Lee Hooker

1 comment:

Joanne said...

I'll take my salsa as spicy as possible! Yum.