From Rick Bayless’ YouTube web series, I tried out making his jalapeño salsa. Pretty good!
3 jalapeños, medium-large, split longways
6 garlic cloves, peeled
1 cup extra virgin olive oil
1 handful cilantro
Salt
Half lime
Heat pan; add neutral oil; once shimmering, add jalapeños and garlic and shallow fry both sides of jalapeños and garlic until golden brown and soft all the way through. Remove and cool to room temperature. Bayless says it is essential to hold the emulsion.
In a blender, add jalapeño, garlic, salt, cilantro, puree at medium speed, slowly pour olive oil in through top until creamy and smooth. Finish with lime juice and give a few pulses or stir in.
Enjoy!
It’s really good. I wasn’t sure what to expect. It definitely punches, but the spice doesn’t linger. And the olive oil gives it a little bite with the punch of the jalapeño, but the lime and cilantro balance out the earthy smokiness to it. The creamy texture is really nice I must say!
by Juan_Nieve
4 Comments
Also, first time I’ve made a salsa via emulsion, so I’m hoping it doesn’t break and keeps well.
https://preview.redd.it/v9x9125krp3g1.jpeg?width=4032&format=pjpg&auto=webp&s=e82a1b5ea7fbe5693b6edd2e3fdd404fa023b4e5
Made these guys for Thanksgiving appetizers tomorrow. Friends and family have really been enjoying my salsa roja tatemada and salsa verde. It’s been nice being able to share these with people and have them enjoy them!
Update: it’s been about an hour since I finished the jalapeño salsa and tasted it. I can still feel the heat a little bit on my lips, and that’s from just a small spoonful to taste.
Made this for the first time a few weeks ago (check my tacos de papas y chorizo post!)
I will say, did not like it as much when tasting right after making it. It was MUCH better after sitting in the fridge overnight.