Left is before emulsifying was complete! Right is final product, nice and creamy. By emulsifying I just mean blending a ton!
Recipe: *kinda eyeballed*
12 Jalapeños
8 Serranos
1.5 onion
4 cloves of garlic
Small handful of cilantro
Consume for flavor to taste
Any kind of neutral oil, I used vegetable
by kmart279
10 Comments
This is salsa doña
Looks great btw.
Thank you for sharing. We have that in every good taco bar in town, but never a good recipe. Looking forward to trying it!
Looks good!
Looks good! Do you remove any seeds from the peppers?
Interesting, no tomatillos? Looks good, I’ll have to try.
There is a type of salsa I’ve had that I loved in Houston, that I only ever found in one place there. I wonder if this is it..will have to try the recipe.
This looks delicious. I fell in live with this type of salsa in Mexico City. Did you salt to taste?
We call that aguamole in Tucson. My recipe for that is:
5 cleaned tomatillos
2 Serrano peppers (cut in half)
2 jalapeños (cut in half)
1 medium white onion (cut in half)
2 green zucchinis (cut in half)
6 cloves of garlic
1/2 cup avocado oil
1/2 bunch cilantro
Salt to taste
You can remove seeds and veins from peppers if you like a more mild sauce. I cut my veggies in half or quarters to make them fit into cast iron pan and it helps char up the veggies.
Throw everything except the cilantro into a cast iron pan and cook until you get some nice color on veggies and the onion is softened. Once your veggies are cooked, dump all of the pan including oil into blender. Add cilantro and blend until creamy.
How much oil, roughly?