This creamy jalapeño green salsa combines fried jalapeños and onion blended with chicken bouillon for a rich, spicy sauce that works as both a dip and taco topping. The frying step creates depth and mellows the heat while the bouillon adds savory umami.
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Roughly chop the onion and remove the stems from the jalapeños.
Add the jalapeños, onion, and oil to a skillet. Cover and cook over medium heat until the vegetables are softened.
Add the chicken bouillon powder to a blender. Transfer the cooked jalapeños, onion, and all of the cooking oil from the skillet into the blender. Add garlic cloves if using.
Blend on high for 1-2 minutes until the mixture is completely smooth and creamy.
Pour the salsa into a serving dish or storage container. Serve with chips or as a topping for tacos.
Store in an airtight container in the refrigerator for up to 5 days; reheat gently on the stovetop or serve chilled.
blender or food processor
The heat level is moderate to spicy depending on jalapeño variety and how much you use. Frying reduces some of the raw bite, and the creamy base tempers intensity.
Yes—substitute with chicken broth (reduce oil slightly to avoid excess liquid), vegetable bouillon, or salt to taste, though you'll lose some of the savory depth.
Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or serve cold.
A standard blender or food processor works well. A high-powered blender like a Vitamix creates smoother texture, but not required.
Yes—green jalapeños are actually more common for salsa verde and will give a slightly sharper, brighter flavor than red ones.
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