Dining and Cooking
Please somebody for gods sake tell me they know the recipe for this super spicy light pale green sauce
In Mexican Food

Please somebody for gods sake tell me they know the recipe for this super spicy light pale green sauce


(The sauce on the right, not the salsa verde in the left) This is the best Mexican sauce I’ve ever tasted. It’s super spicy and sooo good and I thought I finally found the recipe on here a few weeks ago and I made it but it unfortunately not this. It’s served with quesa birria tacos and it’s literally the best sauce in the world. Please somebody help me find the recipe lol thank you

by Holiday_Astronaut324

38 Comments

  1. mahrog123

    I grill jalapeno and Serrano peppers with onions and garlic on a flat top. Blend with cilantro and lime juice and salt. Stream in oil till creamy.

  2. clinton-reddit

    We make one like this at home:

    1-2 jalapeños depending on size

    1 serrano

    1/2 med white onion

    2 garlic cloves

    Boil everything in lightly salted water until tender

    Put everything in a blender with a little of the hot water

    Start blending and slowly drizzle in a neutral oil

    Salt and pepper to taste

    Sometimes we add cilantro

  5. curupirando

    I make it by blanching jalapenos and serranos (look for one with stretch marks to get the spiciest ones) and the blend them in a high speed blender with a neutral oil and salt to make the creamy emulsion. You can also add garlic (also blanched) and lime juice.

  6. Podvsoffcial

    Its Jalapeno salsa. I believe this one is made without tomatillos and a shit load of garlic, onion jalapenos and serrano peppers. its also emulsified with oil for the smooth creamy consistency.

  8. CallMeParagon

    You’ve gotten some good advice but it’s also possible it has some pasilla peppers in it, if the flavor isn’t coming out quite right.

  9. soparamens

    It’s fake guacamole sauce. Made out of boiled zuccini, cheapo canola oil and some serrano. Some taqueros add chicken buillon to add umami.

  10. Ambitious_Nomad1

    The tomatillo salsa verde is the best for tacos, imo..

  12. Quick_Customer_6691

    Kind of similar to others shared here.  Lots of jalapeños, a little onion, and a little garlic in some oil.  Cook in the oil without getting color in the veggies.  Add a small amount of water to the skillet and cook until everything is tender.  Blend with salt.  No cilantro.

  13. BucksBrew

    Looks similar to Trader Joe’s jalapeño sauce if you want something store bought.

  14. Rich-Appearance-7145

    I make a similar salsa with all you basic ingredients but the base is peeled zucchinis it’s well know in Mexico as a fake guacamole salsa served at lots of taco shops.

  15. bagoboners

    My favorite spot in my neighborhood does one like this, with the smallest hint of lime. It’s so fucking good, I begged for extra every time. Now they automatically just give me a small soup container of it every time I order food. They always give me a 1oz container of red and a soup bowl of green lmao.

  16. LouiseRed1

    Ok so there’s one my uncle makes that I swore had avocado too just based on the creaminess. It didn’t though. This is the recipe:
    12 tomatillos
    6 garlic cloves
    Half an onion
    6 jalapeños

    Throw all of it in a pan with oil that’s already hot
    Start with onion
    Then garlic
    Then Chile
    Then take that all out and put in the tomatillos
    You want them crispy

    Blend it all adding a little bit more oil for consistency

  18. brookebrookebrookek

    If you happen to be in Arizona or Texas you can buy it in store.

  19. Ozava619

    I got you with my recipe
    4-5 chile serranos
    1 habanero
    2 garlic cloves
    1/4 of an onion
    5-8 jitomates(green tomatoes) depending on size
    2-3 avocados
    Salt to taste
    Pepper to taste
    Throw everything on the comal except the avocado and let it char/soften a bit
    Then throw everything in the blender plus the avocado
    Add a bit of water
    Blend everything together then throw a bit of cilantro in the end and blend it for like 2 seconds.
    Although mostly any taco shop or taqueria doesn’t actually use avocados in their salsa they use calabaza (Italian squash) if you don’t want it too spicy don’t add the habanero and less chile Serrano.

  23. cooksmartr

    Looks like that tasty green sauce from Peruvian restaurants!

  25. ethelexpress

    Just look up salsa de aguacate OR salsa de calabacita (squash). A lot of restaurants use squash instead of avocado to make an inexpensive salsa that still looks like avocado. I don’t know why everyone’s giving you a salsa Verde recipe when you’re obviously asking for the creamy one.

  26. froggyfig

    My mom owns a Mexican restaurant and previously owned one in CDMX. She makes this exact recipe. We call it salsa de aguacate (avocado sauce). It does not translate to guacamole. She makes it like this:

    -1 serrano or two jalapeños (chopped in quarters with seeds intact)
    -1/2 medium white onion
    -1/4 bunch cilantro
    -1 garlic clove
    -juice from 1 lime

    Blend until everything is smooth. Add 1 avocado and blend until smooth. If it doesn’t blend thoroughly because of all the solids, add a splash of water. The fat from the avocado emulsifies it. Do not boil or fry the ingredients because it makes the sauce darker (like the sauce to the left which is made of boiled tomatillos, jalapeños, onion, garlic, etc.) The salsa should taste vibrant and fresh. Serranos add a really nice kick. Tastes great with asada tacos or tortilla chips. I make this sauce and put it in my burritos.

  27. Strangebottles

    I’m going to use all my senses here so bear with me. From the sound of it they use Serrano over jalapeno. From the looks of it they use avocado since it’s about to go brown. To blend down the spice level of the Serrano they use Crema Fresca as it’s lumpy. From the bubbles/airpockets in the sauce they must use lemon as salt and lemon start reacting with the avocado pulp and start fermenting. I doubt the use cilantro as even with a fine blade, the leaves won’t be able be so finely minced that they disappear into the blend. If it had a unique taste that’s complex then it could’ve been another sauce.

    Here’s a simple recipe from quinoa Michoacán:
    Place the tomatillos in the blender with the chopped onion, serrano peppers and water. The process to a coarse texture.
    Add the cilantro and the pulp from the avocado. Process again to desired texture. Add salt to taste.

  28. JoKir77

    This is called guacachile in Oaxaca. This is the recipe we used in a cooking class I took there a few years ago.

    EDIT: credit to Casa Crespo https://casacrespo.com/

    GUACACHILE
    (Makes about 1 ¼ cups)

    Though it may look like guacamole, this is pure jalapeño.

    ¼ cup vegetable oil
    5 large jalapeño peppers, stems, seeds and veins removed and sliced in rounds (250 g)
    ½ onion, sliced (85 g)
    2 garlic cloves
    Salt to taste

    In a sauté pan, heat two tablespoons of the oil and fry the jalapeño peppers until they’re soft. Remove the peppers and add the onion, frying until translucent. Finally, add the garlic cloves.

    In a blender, liquefy the fried jalapeños, onion and garlic with the rest of the oil until smooth. Season with salt to taste.

  29. llbarney1989

    That light green salsa has avocado. It’s different from guacamole as it is blended smooth.

  30. Fun-Addendum1255

    It’s avocado, milk, cilantro, salt and Serrano peppers

  31. old_foghorn

    Years ago when this sauce was first made, they used avocado to make it. It was excellent but it would start oxidizing & turning brown after a day or so. Mexican restaurants & taco stands then began making a modified version substituting Mexican squash with cooking oil for the avocado. They succeeded on two fronts, longer lasting & cheaper to make, while maintaining a similar taste. Now some versions use zucchini and it still works. All versions are great tasting, just use whichever one you like.

  32. Mr_Bloke_Smunts

    I haven’t seen anyone mention avocados. Where I’m from we call this avocado salsa. It’s made the same as the jalapeño salsa but add avocado and less oil for a more creamy consistency

  33. pokey10002

    Thank you all.

    This is the sauce / salsa I had with some Birria tacos and it changed my world. The version I tried had a bit of cilantro.

    After eating all of it my entire upper head started to sweat. Glorious.

    Seriously, thank you again.

  35. sbdnbdsm

    I know what you mean, I’d drink it with a straw if it wasn’t kick-my-ass SPICY LOL

  36. Key_Suit2853

    I just made some last night.

    8 Jalapeños
    4 Serranos
    1 Habanero
    11 Cloves of Garlic
    Half of a White Onion
    Juice of 2 Limes
    Teaspoon of Salt
    Tablespoon of Maggi Chicken Powder
    4 Tablespoons of Olive Oil

    – Turn your oven onto high broil

    – Cut the stems off the peppers and peel the fresh garlic so you have 11 cloves

    – Place peppers and garlic on a baking sheet and drizzle with olive oil

    – Broil in the oven for 5 or 6 minutes

    – Put the peppers and garlic in a blender along with the onion, lime juice, salt, maggi powder, and olive oil

    – Blend until you get the consistency that you like

Write A Comment