It’s still my favorite salsa to use on pretty much everything. Tossed it on some fresh baked tortilla chips and homemade arepas last weekend and it didn’t disappoint.
by mmm-toast
6 Comments
mmm-toast
Here’s the recipe:
Ingredients
– 5-6 Large Jalapeños – 5-6 Cloves Garlic – Half White Onion – 2-3 Cilantro Sprigs – 1 Small to Medium Lime – Salt / MSG (To Taste) – 1/2 Cup Canola Oil
Instructions
– Broil Jalapenos, Onion and Garlic until charred. *Add garlic towards end so it doesn’t burn. – Add to glass container and steam with lid on for 20ish minutes. – After 20 minutes, remove seeds and outer skin from jalapenos. – Dice onion and crush garlic cloves. – Add jalapenos, garlic, onion, cilantro, juice from one lime, salt, and a tiny amount of MSG to blender. – Blend on high for 20-30 seconds. – Slowly drizzle in oil while continuing to blend until smooth texture is achieved. – Test for flavor and see if additional salt / msg is needed.
MagazineDelicious151
So the light green color is pretty much from the jalapeños alone?
TheFlyingTortellini
Do you have a filter on that? It’s so bright! Looks awesome.
moteltan96
This is my favorite as well. Where I’m from, they call it Doña Sauce ,named after the lady who first brought it to a prominent taco restaurant.
That’s a lot of onion and a lot of garlic. I know that roasting the garlic will take away some of its sharpness, but after a day or two in the refrigerator, the garlic might start to dominate more than you wanted it to.
Also, there is absolutely no reason to peel the skin off the jalapeno here. I take that stems off, then chopped them longitudinally so that I can easily peel out the seeds and rib meat via a sharp tipped a spoon. I typically leave seeds and red meat in a couple of the jalapeños to amp up the heat level.
I’ve talked to a couple of restaurants about how they prepare their version of this, and they just take the stems off the jalapeños and boil them for 15 minutes, then scoop them out with a spider skimmer, in this leaves a lot of the seeds in the boiling liquid. Then they just blend the hell out of it.
Eebo85
Thanks! Looks amazing
RadioTOKYO
If you wanna make it extra creamy throw in half of a Calabacita (Mexican summer squash).
6 Comments
Here’s the recipe:
Ingredients
– 5-6 Large Jalapeños
– 5-6 Cloves Garlic
– Half White Onion
– 2-3 Cilantro Sprigs
– 1 Small to Medium Lime
– Salt / MSG (To Taste)
– 1/2 Cup Canola Oil
Instructions
– Broil Jalapenos, Onion and Garlic until charred. *Add garlic towards end so it doesn’t burn.
– Add to glass container and steam with lid on for 20ish minutes.
– After 20 minutes, remove seeds and outer skin from jalapenos.
– Dice onion and crush garlic cloves.
– Add jalapenos, garlic, onion, cilantro, juice from one lime, salt, and a tiny amount of MSG to blender.
– Blend on high for 20-30 seconds.
– Slowly drizzle in oil while continuing to blend until smooth texture is achieved.
– Test for flavor and see if additional salt / msg is needed.
So the light green color is pretty much from the jalapeños alone?
Do you have a filter on that? It’s so bright! Looks awesome.
This is my favorite as well. Where I’m from, they call it Doña Sauce ,named after the lady who first brought it to a prominent taco restaurant.
That’s a lot of onion and a lot of garlic. I know that roasting the garlic will take away some of its sharpness, but after a day or two in the refrigerator, the garlic might start to dominate more than you wanted it to.
Also, there is absolutely no reason to peel the skin off the jalapeno here. I take that stems off, then chopped them longitudinally so that I can easily peel out the seeds and rib meat via a sharp tipped a spoon. I typically leave seeds and red meat in a couple of the jalapeños to amp up the heat level.
I’ve talked to a couple of restaurants about how they prepare their version of this, and they just take the stems off the jalapeños and boil them for 15 minutes, then scoop them out with a spider skimmer, in this leaves a lot of the seeds in the boiling liquid. Then they just blend the hell out of it.
Thanks! Looks amazing
If you wanna make it extra creamy throw in half of a Calabacita (Mexican summer squash).