Jalapeno Salsa

My aunt made this delicious jalapeno salsa over the weekend. I loved it so much, I asked for permission to share the recipe. This is a wonderful alternative to a traditional green salsa, which is typically made with tomatillos. If you seed the jalapenos, the salsa will be quite mild, though you can always add seeds to suit your tastes and preferences. Even though it seems like the recipe makes a lot of salsa — which it does — trust me, it won’t last long. I suspect this salsa would be really great over fish or chicken, simmered with shrimp, or stirred into rice for a delicious side dish for a Spanish or Mexican meal.

Thanks for sharing your recipe, Aunt Pam!

Jalapeno Salsa:

16 jalapenos, halved, seeded and stems removed

1 bunch cilantro, roughly chopped

1 bunch scallions, roughly chopped

1/2 small white onion, diced

4 roma tomatoes, diced

juice of 2 lemons

salt to taste

Directions:

Blend all ingredients in a food processor until fairly homogenous — or until salsa reaches desired consistency. Adjust salt to taste.