Photo: Stephen Devries; Styling: Lindsey Lower
Hands-on Time
5 Mins
Total Time
40 Mins
Serves 16 (serving size: 1 tablespoon)

Nothing like the real thing, but searingly spicy and tangier.

How to Make It

Step 1

Preheat broiler to high. Place jalapenos and onion slice on a baking sheet; coat with cooking spray. Broil 5 minutes; turn vegetables. Add garlic cloves; broil 5 minutes. Wrap mixture tightly in foil. Let stand 20 minutes. Peel and seed peppers.

Step 2

Place peppers, onion, garlic, lime juice, water, sugar, and salt in a blender; process until smooth.

Step 3

Store in refrigerator in an airtight container for 7 to 10 days. If sauce separates, give it a good stir or shake.

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Ratings & Reviews

Spicy and delicious

September 16, 2015
I made this sauce exactly as described, including peeling and seeding the peppers, which is easy once they are broiled and steamed.  It is slightly sweet and oh so spicy!  Delicious.  I will use this in the sauce of my favorite CL Chicken Enchiladas (Oct. 2013). This recipe made about 1 1/3 cups sauce.

kkienast's Review

December 21, 2014
I LOVE this salsa and so does my Mexican husband. I have made it three or four times since I first saw it in the magazine. I follow the recipe completely, except for the peeling and seeding. If you want a spicy salsa, keep the seeds for sure. I just finished making it and it is SO spicy, but delicious. It's fast and simple and we devour it every time.