I’ve made salsa at home for years, and I am quite familiar with different types of salsas. But there is one that I would love a recipe for, shown in the picture. It’s creamier and nuttier than most green salsas that I’ve made/ eaten. I think it’s more of a taco sauce rather than a salsa for eating with tortilla chips. Any help is appreciated!
by ManofHart50
5 Comments
Another note – it is on the spicier side. Not sure if they use habanero or Serrano instead of jalapeño, but it is delicious!
I’ve read somewhere that when fresh salsas are emulsified with oil they can get creamy like avocado. Maybe it’s simple like peppers, salt, garlic, oil blended.
This looks like what a lot of taco trucks serve. Most of them are just boiled jalapeño and neutral oil emulsified in a blender with a pinch of salt and or msg. I make one regularly with 4-5 jalapeños depending on the size, boiled until very tender, 1 garlic clove, 1/2 cup of canola oil, 1 teaspoon of salt, and a pinch of msg. I blend it until creamy and it’s delicious.
Thanks for the replies! The oil emulsion makes sense because it kinda separates after it sits for a while. Will definitely give it a try
Here’s my recipe for it! Very much a taco sauce instead of a straight up salsa.
2 large jalapenos
2 large habanero
2 large avocado
1 tbsp truffle oil (any oil works)
A medium sized bunch of cilantro
1 half of a medium-large onion.
4 cloves garlic
Half a limes worth of juice
More salt than you think you need
Deseed peppers, simmer them with garlic and onion in a dash of oil until softened (around 5 minutes), throw everything into a Blender and blend til smooth. If you need it thinner just add more water or lime juice.
The fun in this sauce is tinkering with the recipe. Once you make it, you’ll never have taco night without it.