This Paleo Jalapeño Salsa recipe is spicy, made with green jalapeño peppers, garlic, white onion, and fresh cilantro! There really isn’t a way to make this recipe without it being spicy, so if you’re not into that, this may not be the recipe for you. Luckily, we have plenty to choose from, so you should be covered. But if you do like spicy, this recipe will not disappoint! If you happen to have any red bird’s eye chili peppers, we would suggest you throw one or two of them in there, minced, to REALLY give it a sweet kick!
I’m excited today because we are going to go to Tampa to go to a concert that I bought tickets for Angel’s birthday. It’s Jack’s Mannequin and Guster together at a small venue in Ybor City, so it should be really cool, as I have not seen either of them live. I really enjoy going to concerts and events with Angel. He never gets out of control, but we always have fun. Just the right amount of awesomeness.
Recipe: Paleo Jalapeño Salsa
- 6 Green Jalapeño Peppers
- 6 Garlic cloves
- 1 small White Onion
- 2 Tbsp Coconut Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- ¼ cup Lime Juice
- ½ cup fresh Cilantro
- ½ tsp Coarse Sea Salt
- Remove the stems, veins and seeds from the jalapeño peppers…unless you like it extremely hot, then keep some of the seeds and veins, the more you add, the hotter the salsa will be.
- Next, roughly chop the peppers, garlic, and white onion and add them to a food processor with the coconut vinegar, olive oil, lime juice, cilantro and sea salt. We like to really food process ours so that all of the ingredients are evenly distributed, but you can manually dice yours if you don’t want to worry about it.
- This recipe is Vegan!
Preparation time: 5 minute(s)
Cooking time: 0 minute(s)
Number of servings (yield): 1-2 cups