When Chilies Attack: Jalapeno-Cilantro Salsa

Total Time
Prep 15 mins
Cook 0 mins

From Bon Appetit June 1996. Eating this salsa is akin to a cleansing ritual, no matter how you look at it and in whichever manner that may be.


  1. Roast the jalapenos either by charring the chilies over an open flame or broiling them until blackened on all sides. Place chilies in a paper bag and seal. Let sweat for 15 minutes.
  2. Peel, seed (and devein if desired) the chilies; mince finely.
  3. In a small, non-reacitive bowl combine the chilies with the olive oil and fresh cilantro. Stir in the lime juice.
  4. Season with salt and pepper. Cover salsa and let stand at room temperature.
  5. Can be prepared up to 6 hours in advance. Use sparingly.
  6. The United States' Government has declared this salsa a weapon of mass destruction.


Most Helpful

My wife says I burned my brains out years ago anyway, so this is for me !

Chef Roly-Poly February 23, 2010

This recipe didn't turn out for me at all. I guess my peppers were too mild or something, but it had no heat at all and the oil was overwhelming. I had fun giving it a try though.

Lucky in Bayview October 03, 2015

Wow! This salsa is not for sissies. My eyes were tearing when I was eating this (with chips)but I loved every minute of it. Dh topped some chicken with it and really liked it too. Yes, this has a lot of heat but also has great flavor. Part fresh with the lime and cilantro, and part deep kinda smokey from the roasted jalapenos. I made mine lower fat and used only 1T oil and added a touch more lime juice. This will be made often, with one exception- I have to double the recipe next time! Thanks, Cookgirl!

yogi June 26, 2006

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