Pure Jalapeño Salsa
Updated April 29, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4jalapeños, stemmed
- 1½ teaspoons garlic powder
- Kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (2 servings)
16 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small saucepan, combine ½ cup water and the jalapeños and bring to a boil over high heat. Cover, reduce heat to a simmer, and cook until the jalapeños have softened and are just holding their shape, about 10 minutes. Transfer to a plate to cool; reserve the cooking liquid.
- Step 2
Working in batches, use a molcajete or mortar and pestle (or a medium bowl with a potato masher, large spoon or forks) to smash and grind the jalapeños until a chunky paste forms. (Alternatively, use a blender and purée on low speed until the salsa is almost smooth but some pieces remain.)
- Step 3
Transfer to a medium bowl and stir in ¼ cup of the reserved cooking liquid, the garlic powder, and 1 teaspoon salt. Taste and season with more salt if desired. (To store, refrigerate in an airtight container for up to 2 days, or freeze for up to 1 month.)
- If you’d like, allow the salsa to sit out at room temperature to ferment for 3 to 4 days, depending on how warm your house is. (The ferment mellows the heat of the jalapeños and brings a hint of acidity.)
Private Notes
Advertisement
Comments
Rick Martinez explains precisely why he prefers garlic powder to raw garlic ".... the chiles become the perfect backdrop for garlic powder, which deepens as it sits, taking on a warm, almost toasty edge you’d never get from raw garlic." I don't generally keep garlic powder on hand but when someone like Rick Martinez explains why to use it, I think I'll give it a try.
Botulism is anaerobic. It’s not going to grow in an unsealed bowl of mashed jalapeños.
Why would one need to use garlic powder, when a clove or two of real garlic, peeled and smashed with a knife on a cutting board, then finely chopped, would add its own tasty complexities? There is no substitute!
I am a big fan of Rick Martinez but boiled peppers and garlic powder didn't sound that good. I tried it and my instinct had been correct . However a trip to the garden and the addition of two more chili peppers and three tomatillos, roasted on the stove top, made it much more interesting. Another suggestion... how about a weight for the Jalapeños ? They vary so much in size!
This is hot but it has a really good flavor. The second day, I plan to have it over some scrambled eggs.
Delicious. Double the recipe. Put it in a grilled cheese sandwich.