This Spicy Green Olive Cilantro Salsa is for all you that love your salsa very hot. Saltiness from the olives with heat from the serranos.
I’ve had many salsas in my day but this is one of the first times I make a Spicy Green Olive Cilantro Salsa. While this salsa does use green peppers, it does not include tomatoes or onions like you typically find in most salsa recipes.
Even without those 2 ingredients, this olive salsa is delicious. The combination of the green olives and the serrano peppers makes this a salty yet spicy salsa. Spicy being the operative word here. This is a VERY hot salsa. You have been warned!
Do you ever wonder where Salsa comes from? I mean we all probably figure it’s from Mexico but…? I found this article that explains it all.
If you are a salsa lover like I am, you need to check out this page with some of my awesome salsa recipes.
How “Hot” are Serrano Peppers?
They are hot. Hotter than Jalapeño peppers. Check out this great article that compares both peppers. If you can’t handle that much heat I would suggest using Jalapeño peppers instead. Or to really take the heat down a notch, a Poblano pepper should do the trick.
Wear disposable gloves when handling Hot Peppers.
The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.
How to Make this Spicy Green Olive Cilantro Salsa
In a food processor, mince the olives, garlic, serrano peppers, and cilantro.
Stir in the olive oil and lemon zest. Serve right away or refrigerate and use within 1 week.
Spicy Green Olive Cilantro Salsa
- 2 Cups Green Olives, Pitted
- 2 Large Garlic Cloves
- 4 Serrano Pepper(s), Stemmed
- 1 Cup Fresh Cilantro
- 1 Cup Olive Oil
- 1 Tsp Lemon Zest, minced
how to make this recipe
- In a food processor, mince the olives, garlic, serrano peppers, and cilantro.
- Stir in the olive oil and lemon zest. Serve right away or refrigerate and use within 1 week.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.