This fresh and spicy salsa is full of bold flavors! Made with coriander, jalapeños, and garlic, it’s smooth, creamy, and slightly tangy from the lime juice. Perfect for dipping, drizzling, or adding to your favorite dishes!
Ingredients Needed:
- Approx. 100 grams fresh coriander – stalks and all (roughly chopped)
- 100 grams of fresh green jalapeno chilies or other long green chilies (roughly chopped)
- 3 cloves garlic (peeled and halved)
- 125 millilitres of vegetable oil
- juice of 1 – 2 limes
- 1 – 2 teaspoons Maldon sea salt flakes
How To Make Coriander and Jalapeno Salsa?
- Blend Everything: Add coriander, jalapeños, garlic, vegetable oil, juice of 1 lime, and 1 teaspoon of salt to a blender or use a stick blender. Blend until smooth and creamy.
- Taste and Adjust: Check the flavor and add more lime juice or salt if needed. Blend again to combine.
- Store or Serve: If not eating right away, transfer to a sealed jar and refrigerate. Before serving, let it come to room temperature and shake well.
Recipe Tips:
- Use Fresh Coriander for the Best Flavor: Fresh coriander (including the stalks) gives the salsa a strong and fresh taste. Avoid using dried coriander as it won’t have the same flavor.
- Remove Jalapeño Seeds for Less Heat: If you want a milder salsa, cut the jalapeños open and take out the seeds before blending. The seeds add extra spice, so keep them if you like it hot!
- Blend Until Completely Smooth: To get a creamy and smooth salsa, blend the ingredients well. If it looks too thick, add a little more lime juice or oil and blend again.
- Let It Rest for Better Flavor: After blending, let the salsa sit for at least 10 minutes before serving. This helps the flavors mix and makes the salsa taste even better.
- Shake Before Serving if Stored: If you store the salsa in the fridge, the oil may separate. Always shake the jar well before using it to bring back the creamy texture.
How To Store Leftovers?
Let the salsa sit until it cools to room temperature. Pour it into a sealed jar and store it in the fridge for up to 5 days. Shake well before using.
Nutrition Facts:
- Calories: 100 kcal
- Total Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 50mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0.5g
- Sugars: 0g
- Protein: 0g
Try More Nigella Lawson Recipes:
Nigella Coriander and Jalapeno Salsa
Description
This fresh and spicy salsa is full of bold flavors! Made with coriander, jalapeños, and garlic, it’s smooth, creamy, and slightly tangy from the lime juice. Perfect for dipping, drizzling, or adding to your favorite dishes!
Ingredients
Instructions
- Blend Everything: Add coriander, jalapeños, garlic, vegetable oil, juice of 1 lime, and 1 teaspoon of salt to a blender or use a stick blender. Blend until smooth and creamy.
- Taste and Adjust: Check the flavor and add more lime juice or salt if needed. Blend again to combine.
- Store or Serve: If not eating right away, transfer to a sealed jar and refrigerate. Before serving, let it come to room temperature and shake well.
Notes
- Use Fresh Coriander for the Best Flavor: Fresh coriander (including the stalks) gives the salsa a strong and fresh taste. Avoid using dried coriander as it won’t have the same flavor.
- Remove Jalapeño Seeds for Less Heat: If you want a milder salsa, cut the jalapeños open and take out the seeds before blending. The seeds add extra spice, so keep them if you like it hot!
- Blend Until Completely Smooth: To get a creamy and smooth salsa, blend the ingredients well. If it looks too thick, add a little more lime juice or oil and blend again.
- Let It Rest for Better Flavor: After blending, let the salsa sit for at least 10 minutes before serving. This helps the flavors mix and makes the salsa taste even better.
- Shake Before Serving if Stored: If you store the salsa in the fridge, the oil may separate. Always shake the jar well before using it to bring back the creamy texture.
Nigella Coriander and Jalapeno Salsa