Small Bowl of Onion-Jalapeño Salsa
(click to enlarge)

Onion-Jalapeño Salsa


Cali-Mex
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
*
20 min
Best		 A topping Salsa for any dish that needs to be sharpened up a bit. This recipe is as mild as I can ethically make it, so feel free to add another Jalapeño if you wish.




5
2
2
3
2
1/4
oz
cl

T
t
t
Onion
Garlic
Jalapeño Pickled (1)
Lemon Juice
Jalapeño Brine
Salt

Make:   -   (5 min)
  1. Chop ONIONfine. Chop GARLIC very fine. Chop JALAPEÑOS quite fine, discard the Seed Mass. Squeeze LEMON JUICE, Combine All Items and stir until evenly distributed.
  2. Let rest to allow flavors to blend and refrigerate until needed. It will keep at least 5 days in the fridge.
NOTES:

  1. Jalapeño Pickled:

      [Jalapeño en Escabeche]   These are available in the Mexican section of most markets. For this Salsa, 2 is basic, you can add another for more heat if you like. For details see our Jalapeño, Chipotle & Morita Chilis page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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