Ingredients:

  • 6 medium jalapeños, stemmed
  • 3 cloves garlic, peeled
  • 1/4 cup fresh lime juice
  • 2 tbsp extra virgin olive oil
  • 1 cup fresh cilantro leaves and tender stems, packed
  • 1/4 cup white onion, roughly chopped
  • 1 tsp kosher salt
  • 1/4 tsp ground cumin
  • 1/8 tsp cracked black pepper

Instructions:

  1. Stem the jalapeños and roughly chop the white onion.
  2. Place the jalapeños, garlic, and white onion into the blender and use the pulse setting in short 1-second bursts until the vegetables are finely diced but not pureed.
  3. Add the fresh cilantro, lime juice, olive oil, salt, cumin, and black pepper, then pulse 3-5 more times until the cilantro is incorporated and the oil is emulsified.
  4. Transfer the salsa to a bowl and adjust seasoning with additional salt or lime juice to taste.