Name: Cilantro-Lime Jalapeño Salsa
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican / Southwestern
Ingredients: 1 cup fresh cilantro leaves and tender stems, chopped; 1 jalapeño pepper, seeded and finely diced (use seeds for extra heat); 2 tablespoons fresh lime juice (about 1 lime); 1 small clove garlic, minced; ½ teaspoon salt (adjust to taste); 2 tablespoons finely chopped onion or scallion (optional); 1–2 tablespoons water (optional, to adjust consistency)

This Cilantro-Lime Jalapeño Salsa is a bold, zesty, and vibrant condiment that brings heat and freshness in every bite. It’s made with simple, fresh ingredients and comes together in just minutes. I love how it adds a fiery kick and a citrusy brightness to tacos, grilled meats, chips, or even roasted vegetables. Cilantro-Lime Jalapeño Salsa

Why You’ll Love This Recipe

I find this salsa incredibly versatile—it’s perfect for those who enjoy a little spice in their meals but still want that burst of garden-fresh flavor. The jalapeños bring a moderate heat that balances beautifully with the citrusy lime and herbaceous cilantro. It’s also vegan, gluten-free, and low in calories, making it ideal for just about any dietary preference. Plus, everything goes into a blender, so there’s minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh cilantro
Jalapeños (seeded or unseeded depending on spice preference)
Garlic cloves
Fresh lime juice
Olive oil
Salt
Water (to adjust consistency if needed)

Directions

I start by washing and roughly chopping the cilantro and jalapeños.
Then, I toss them into a blender along with garlic, lime juice, olive oil, and a pinch of salt.
I blend the mixture until smooth. If it’s too thick, I add a splash of water to loosen it up.
Finally, I taste and adjust salt or lime juice as needed before serving.

Servings and timing

This recipe makes about 1 cup of salsa and serves 4–6 people as a dip or topping.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Variations

I sometimes roast the jalapeños for a smoky version of this salsa.
When I want more tang, I add a bit of rice vinegar.
For a creamier texture, I blend in half an avocado.
If I’m out of cilantro, I substitute with flat-leaf parsley for a milder herb flavor.
For extra heat, I include a serrano pepper or leave the jalapeño seeds in.

Storage/Reheating

I store this salsa in an airtight container in the refrigerator for up to 5 days. It usually tastes even better the next day as the flavors meld. I don’t recommend freezing it, as the texture can change once thawed. There’s no reheating needed—it’s best served fresh or chilled.

FAQs

How spicy is this salsa?

It depends on how many jalapeños I use and whether I include the seeds. With seeds, it’s definitely hotter. Without them, it’s more mild and flavorful.

Can I make this salsa ahead of time?

Absolutely. I often make it a day in advance to let the flavors develop more fully in the fridge.

What can I serve this with?

I love it with tortilla chips, tacos, grilled chicken, fish, or even drizzled over rice bowls and salads.

Can I use lemon juice instead of lime?

Yes, I’ve tried it with lemon juice when I didn’t have limes. It works, but lime definitely gives it a more authentic and brighter flavor.

How do I make it less spicy?

I remove the seeds and membranes from the jalapeños and sometimes use just one pepper instead of two.

Conclusion

This Cilantro-Lime Jalapeño Salsa is one of those quick, flavor-packed recipes I come back to again and again. It’s easy to customize, goes with almost anything, and never fails to impress guests or satisfy my own craving for something zesty and fresh. Whether I’m dipping, drizzling, or spreading, this salsa always delivers the perfect punch.