Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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1-1/2 pounds plum tomatoes, cored, but left unpeeled
1/2 medium white onion, coarsely chopped
3 fresh jalapeno chiles, stemmed and roughly chopped
2 large cloves garlic, peeled and coarsely chopped
3 Tbsp. cider vinegar
1 tsp. sea salt, or to taste
1 tsp. honey


Place the tomatoes on a broiler pan covered with foil and broil them for about 15 minutes, turning them occasionally, until the tomatoes are soft and the skins are split and starting to char. Remove the tomatoes and set them aside to cool.

In a blender or food processor puree the tomatoes with the remaining ingredients. Serve the salsa warm or refrigerate it for a later use.