Jalapenoolivesalsa Recipes

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JALAPENO SALSA



Jalapeno Salsa image

I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.

Provided by Trey

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 27m

Yield 25

Number Of Ingredients 8

10 fresh jalapeno peppers
2 tomatoes
1 white onion, quartered
¼ cup chopped fresh cilantro, or more to taste
2 cloves garlic, smashed
1 lime, juiced
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
  • Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 94.1 mg, Sugar 0.7 g

JALAPENO-OLIVE SALSA



Jalapeno-Olive Salsa image

The perfect salsa! So easy to make, I made it without olives...you can make it as hot or as mild as you like! From Canadian Living Magazine.

Provided by Sarah_Ont

Categories     Sauces

Time 15m

Yield 1 and a half cups

Number Of Ingredients 9

3 tomatoes, seeded and coarsely chopped
1/4 cup black olives, slivered
1/4 cup green onion, thinly sliced
1 clove garlic, minced
1 tablespoon jalapeno pepper, minced and seeded
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon granulated sugar
salt and pepper, to taste

Steps:

  • Stir together tomatoes, olives, green onions, garlic and jalapeno.
  • Whisk together olive oil, vinegar, sugar and salt and pepper.
  • Stir both mixtures together.
  • Chill and enjoy!

Nutrition Facts : Calories 488.1, Fat 44.9, SaturatedFat 6.2, Sodium 272.1, Carbohydrate 21.8, Fiber 6.4, Sugar 12.6, Protein 4.2

JALAPENO SALSA



Jalapeno Salsa image

This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.

Provided by Dancer

Categories     Sauces

Time 40m

Yield 3 pints

Number Of Ingredients 9

3 cups chopped peeled cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar

Steps:

  • Combine all ingredients in large saucepot.
  • Bring mixture to a boil.
  • Reduce heat.
  • Simmer for 10 minutes.
  • Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
  • Adjust 2-piece caps.
  • Process for 15 minutes in boiling-water canner.

JALAPEñO MILD SAUCE RECIPE BY TASTY



Jalapeño Mild Sauce Recipe by Tasty image

Here's what you need: olive oil, jalapeñoes, garlic, onion, salt, water, white vinegar

Provided by Julie Klink

Categories     Sides

Yield 6 cups

Number Of Ingredients 7

1 tablespoon olive oil
10 jalapeñoes, seeded, sliced
3 cloves garlic, chopped
½ cup onion, chopped
1 teaspoon salt
2 cups water
½ cup white vinegar

Steps:

  • Heat the olive oil in a large pan over high heat, then add the jalapeños, onion, garlic, and salt. Stir and cook for 4 minutes.
  • Add the water and vinegar. Reduce the heat to medium-low.
  • Simmer for 20 minutes stirring continuously.
  • Remove the pan from the heat and let cool.
  • Pour the jalapeño mixture into a blender and puree until smooth.
  • Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 months.
  • Enjoy!

Nutrition Facts : Calories 36 calories, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 1 gram

JALAPENO VINAIGRETTE



Jalapeno Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 3/4 cup

Number Of Ingredients 6

3 jalapeno peppers
1 tablespoon coarsely chopped cilantro
1 tablespoon coarsely chopped shallots
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • In a nonstick saucepan, roast the jalapenos over high heat until the skins char. Turn the heat off, cover the pan, and set aside for 5 minutes.
  • Peel the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl.
  • Add the cilantro, shallots, lemon juice, and salt and pepper to the bowl and whisk to combine. Whisk in the olive oil.

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