This versatile, spicy salsa from Guero’s in Austin is packed with flavor and comes together quickly. You can remove the seeds of the jalapeño for less heat or substitute a serrano pepper, which has a similar taste profile but is milder than a jalapeño. Crave the heat? Then add a habanero pepper to the mix.
In a food processor or blender combine all of the ingredients. Pulse to combine, but do not purée. Season with salt to taste.
NOTE You can char a jalapeño on the grill, under the broiler or over a gas flame on your stove top. Cook until the skin begins to blister and blacken. Let cool slightly, then peel off the charred skin, if desired.