An exact proprietary recipe for Sol Agave's signature table salsa is not publicly released, but you can recreate a similar sweet-and-spicy restaurant-style agave salsa using canned tomatoes, fresh jalapeños, lime juice, cilantro, garlic and a touch of agave nectar.
Opinions on exact ratios vary, but discussions on platforms like Facebook note that a balanced blend relies heavily on fresh aromatics and a sweetener to cut the acidity.
| 1 can | (14.5 oz) whole peeled or fire-roasted diced tomatoes |
| ½ | medium white onion, chopped |
| 1 to 2 | fresh jalapeño or serrano peppers, seeds and veins removed |
| 1 to 2 cloves | fresh garlic |
| ¼ cup | fresh cilantro leaves |
| 1 tbsp | fresh lime juice |
| 1 tsp | blue agave nectar |
| ½ tsp | ground cumin (optional) |
| — | Salt to taste |
1. Roughly chop the onion, garlic, and jalapeño peppers.
2. Place the onion, garlic, and peppers into a food processor or blender and pulse a few times to break them down.
3. Add the tomatoes with their juices, fresh cilantro, lime juice, agave nectar, cumin and salt.
4. Pulse or blend until you reach your preferred texture—keep it slightly chunky or blend until smooth.
5. Taste and adjust salt or lime juice if needed, then let the mixture rest in the refrigerator for at least one hour before serving with tortilla chips.
- The white inner membranes (ribs) and seeds contain most of the heat. Scraping them completely out of the jalapeño before blending keeps the fresh pepper flavor without the burn.
- Swap out the jalapeño for half of a green bell pepper or a small mild Anaheim pepper if you want zero spicy heat.
- A tiny extra drizzle of agave nectar (around 1.5 teaspoons total) will naturally counteract any residual sharpness from the raw onions and garlic.
- Letting the salsa sit in the fridge for a few hours mellows out the bite of raw garlic and onion significantly.