Creamy Jalapeño Salsa2017-10-10
Creamy Jalapeño Salsa
- 8 Jalapeño peppers
- 1 medium-size garlic clove
- 1½ cups of water
- 1 /3 cup vegetable oil*
- salt to taste
Cut the jalapeños lengthwise and remove the stems, veins, and seeds (if you want a rather mild salsa). If you want your salsa very spicy, leave the veins and just remove the seeds.
Place peppers and peeled garlic clove into a saucepan and cover with 1½ cups of water.
Turn the heat up to bring to a boil and then reduce the heat to a low simmer. Place a lid on without completely covering the saucepan, allowing some space to release the steam. Cook like this for about 12-15 minutes until the peppers are cooked. If needed, add more water while cooking, just enough to cover the peppers.
Once the peppers and garlic are cooked and cooled, place them in your blender with about 1/3 cup of the cooking water and the vegetable oil. Process until you have a very fine and creamy sauce. Sometimes, I process the salsa just with the water and then pour the oil slowly through the hole in the small cap on the lid.
- If you don’t have Jalapeños, use Serranos (about 12 regular size Serranos).
- Vegetable oil has a neutral flavor, so if you plan on using another type of oil, like olive oil, keep in mind that it will affect the final flavor of the salsa.
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