Author Notes
My husband and I recently took a beach vacation to Sayulita, Mexico. While we were expecting to have a great time relaxing on the beach, the incredible food took us by surprise. Sayulita is a fishing town, so perfectly crafted fish tacos and other seafood dishes were a mealtime staple, and the local restaurant owners took obvious and well-deserved pride in their food. One of our favorite eating spots was Aaleyah's Nachos & Wings, which serves this hot, creamy green salsa before your meal. The owner is generous with his recipe, which I've adapted here. It's deceptively simple - despite the texture, there are no avocados, and it has an almost nutty, addictively spicy flavor. The salsa is great with chips, but also as a sauce/marinade for chicken. I put it on everything. —MeghanVK
Ingredients
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7
jalapeno peppers
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1/2
small yellow or white onion, chopped
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1
garlic clove, chopped
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1 tablespoon
vegetable oil
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1 tablespoon
chicken stock powder
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1 handful
cilantro, roughly chopped
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1/4 cup
water
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juice of 1/2 a lime
Directions
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Heat the oil in a saucepan over medium heat.
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Evaluate your heat tolerance: if you like your salsa very spicy, chop up the jalapenos and toss them in the pan. If you prefer a more muted heat, remove the seeds and ribs from half or all of the peppers, chop, and throw in the pan. Add the onions and garlic, season lightly with salt, and cook for five minutes, until the vegetables have softened. Add a little water if they start to stick.
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Pour the vegetables into the blender with 1/4 cup water and the lime juice. Add the chopped cilantro and blend for at least one minute, until the salsa is bright green, perfectly smooth, and almost fluffy in texture. Serve with chips or on top of basically anything.
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Note: this is a spicy salsa, but the heat tends to wear off after a few days in the fridge.
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