Almond and Roasted Green Chile Salsa Recipe

This almond salsa was first created as the topping for a citrus salmon salad. While the salad is light and refreshing—particularly nice in warm weather—the almond salsa quickly became the standout element.

Since then I’ve used this salsa on tacos, tostadas and nachos, stirred into creamy soups, spooned over all kinds of salads and enjoyed it simply with chips or warm homemade tortillas. It also features in small salmon appetizers where its texture and flavor really shine.

xo

– Rebecca

Ingredients needed to prepare this recipe

• Jalapeño peppers. Use 1–2 jalapeños depending on your heat preference. Jalapeño spice varies, so taste before adding and also consider the heat of your green chiles.
• Fresh ginger. Peel and grate or finely mince about 1 tablespoon. Ginger paste may be used as a convenient substitute.
• Ground coriander and fennel seeds. These spices bring warm, slightly sweet notes that complement the almonds and chiles.
• Black sesame seeds. Black sesame adds a bit of bitterness that balances the salsa; golden or white sesame seeds work well too.
• Salt and pepper. Start with the suggested amounts and adjust to taste once the salsa is finished.
• Whole raw almonds. Use almonds with the skin on for extra flavor and texture—no need to blanch.
• Extra virgin olive oil. Olive oil offers a flavorful base; vegetable or canola oil can be substituted if preferred.
• Apple cider vinegar. A couple of tablespoons brighten and lift the flavors.
• Chopped green chiles. Canned chopped green chiles are convenient; roasted or frozen hatch chiles add extra depth.
• Fresh cilantro. Add to taste. Replace with flat-leaf parsley if you don’t like cilantro.

*See the recipe card below for exact quantities.

Ingredient substitutions

You can easily adapt this recipe to match your pantry or preferences. A few ideas:

• Ginger alternatives: Use ginger paste or 1 teaspoon ground ginger. Or swap ginger for 1 teaspoon ground allspice or cinnamon for a different flavor profile.
• Coriander alternatives: Try ground cumin, curry powder or caraway seeds.
• Fennel alternatives: Anise, cumin, caraway or smoked paprika can replace fennel seeds.
• Vinegar alternatives: Red or white wine vinegar, champagne vinegar or sherry vinegar all work.
• Jalapeño alternatives: Use pickled jalapeños, crushed red pepper flakes, serrano or even minced habanero if you want more heat—adjust carefully to taste.
• Sesame alternatives: Any sesame seed variety or other seeds like chia, flax, pumpkin or sunflower can be used.
• Cilantro alternatives: Fresh flat-leaf parsley makes a good substitute.

Variations

Feel free to experiment. The salsa adapts well to different nuts, fruits, seeds and vegetables.

• Different nuts: Swap in pecans, walnuts, pistachios or a mix of nuts for a different flavor and texture.
• Add dried fruit: Chopped dried cherries, cranberries or apricots are tasty—fold them in with the vinegar and chiles after removing the skillet from the heat.
• Add vegetables: Diced bell pepper, red onion, shallot, carrots or tomatoes can be added while cooking the jalapeño mixture.
• Add more peppers: Minced chipotle in adobo, blackened shishito peppers or additional minced fresh chiles add smoky or bright heat.
• Fresh fruit or crunchy vegetables: Once cooled to room temperature, toss in slivers of jicama, thin apple slices, diced mango, pineapple or radishes for freshness and crunch.
• Other seeds: Add chia, flax, pumpkin, sunflower or hemp seeds along with or instead of sesame.

Step-by-step photos and instructions

Step #1: Remove the seeds and stem from the jalapeño and finely mince it. Combine the minced jalapeño with the grated ginger, coriander, fennel, sesame seeds, salt and pepper in a small bowl and set near the stove. Have a separate bowl of chopped green chiles ready.

Step #2: Roughly chop the almonds so most pieces are about the size of a pea. A few larger or smaller pieces are fine—precision is not required.

Step #3: Heat olive oil in a skillet over medium heat and add the chopped almonds. Stir frequently as the almonds toast, about 5–7 minutes, until fragrant and golden brown.

Important tip: Once the almonds begin to brown, stir constantly—almonds can go from toasted to burned very quickly.

Step #4: Add the jalapeño, ginger and spice mixture to the skillet with the almonds. Continue stirring to toast the sesame seeds and soften the jalapeño and ginger for about 2 minutes.

Step #5: Remove the skillet from the heat and stir in the apple cider vinegar and chopped green chiles. Transfer the mixture to a bowl and let it cool to room temperature.

Step #6: When the salsa reaches room temperature, stir in chopped cilantro to taste and adjust salt and pepper. The almond salsa is ready to serve.

Make ahead and storage information

At room temperature the salsa keeps well for up to 24 hours. Refrigerate after that; it will stay good in the fridge for 3–4 days, though the almonds gradually soften over time. This salsa doesn’t freeze well, but it usually gets eaten quickly.

Serving suggestions

This versatile almond salsa works anywhere you’d use a salsa or crunchy condiment:

• Top salads: Spoon over green salads or grain bowls for texture and flavor—especially good with citrus and salmon-based salads.
• Stir into salads: Fold a spoonful into chicken, tuna, egg or seafood salads for added crunch.
• Serve as a dip: Pair with tortilla chips, potato chips, crackers or raw vegetables.
• Dress tacos and nachos: Use as a finishing garnish on tacos, tostadas or nachos to add crunch.
• Finish soups: Add a spoonful to creamy soups for contrast—try it on curried cauliflower or black bean soup.
• Top roasted vegetables: Spoon over roasted beets, carrots or cauliflower for a flavorful finish.

If you make this recipe, feel free to leave a comment or rating on the original post.