Rinse and pat dry the fresh jalapeños and white onion. Chop them into smaller chunks.

In a food processor, combine jalapeños, onion, cilantro, garlic, lime juice, olive oil, salt, and black pepper. Blend on high for about 30 seconds.

If a thinner salsa is preferred, gradually add water and blend until the desired texture is reached.

Taste the salsa and adjust lime juice, jalapeño, or salt as needed.

Serve immediately with chips or tacos, or store in the fridge for up to 5 days.