Hector Narvaez Salsa

This is a no-nonsense Mexican blender salsa that doesn’t mess around with heat. Five canned jalapenos go into the blender alongside two cans of whole tomatoes, cilantro, half an onion, garlic powder, and salt. Buzz it to chunky-smooth and you’ve got salsa with real backbone.

Five jalapenos is a lot, even canned ones (which are milder than fresh). This salsa is meant to bring the heat. The canned tomatoes provide a cooked, concentrated tomato base that mellows the spice just enough to keep it from being a dare, but make no mistake: this hits hard. Scale back to two or three jalapenos if you want warmth without the sweat.

“Chunky smooth” is the texture you’re going for. A few short pulses in the blender rather than letting it run continuously. You want the salsa broken down enough to scoop with a chip, but with enough irregular texture that it doesn’t feel like tomato sauce.

Using garlic powder instead of fresh garlic gives a more even, mellow garlic presence that distributes evenly throughout the salsa. Fresh garlic can create hot spots of sharp, raw flavor in a blended salsa this thin.

Pro Tips

• Use canned whole tomatoes, not diced or crushed. Whole tomatoes have better flavor and give you more control over the final texture.
• Fresh cilantro makes a noticeable difference here, but if you only have dried, use half the amount since dried is more concentrated.
• This salsa improves after sitting in the fridge for an hour as the flavors meld. Overnight is even better.

Variations

• Smoky version: Swap the jalapenos for canned chipotle peppers in adobo sauce for deep, smoky heat.
• Roasted style: Char the onion under the broiler before blending for a richer, more complex flavor.