2 teaspoons jalapeno (remove seeds for less heat), minced
1 1/2 teaspoons fresh lime juice
3/4 teaspoon kosher salt (or to taste)
1 small garlic clove, minced
How to Make It
Combine all the ingredients in a bowl. If you prefer a smoother texture -- more like jarred -- pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.