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A wooden bowl filled with chunky red salsa sits on a dark surface, with a wooden tray of tortilla chips in the background.
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Pickled Jalapeño Salsa

Super easy and super tasty salsa!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: American, Mexican
Keyword: Easy, Jalapenos, Quick, Spicy, Tomatoes
Servings: 2 cups
Author: Nicole

Ingredients

  • 1 (15 ounce) can crushed tomatoes
  • 2 green onions roots trimmed, halved lengthwise and roughly chopped
  • 2 tablespoons chopped fresh cilantro
  • ¼ cup chopped hot or mild pickled jalapeños
  • 3 to 4 tablespoons hot or mild pickled jalapeño juice from the jar
  • Kosher salt to taste

Instructions

  • In a medium bowl, combine all of the ingredients. Allow to set out at room temperature for half an hour for the flavors to blend. Season to taste with kosher salt. Salsa can be made up to one week in advance, covered and stored in the refrigerator. Bring to room temperature before serving. Enjoy!

Notes

To store:
Refrigerate in an airtight container for up to one week.

Nutrition

Calories: 77kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 567mg | Potassium: 691mg | Fiber: 5g | Sugar: 10g | Vitamin A: 893IU | Vitamin C: 24mg | Calcium: 85mg | Iron: 3mg
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