5 Ingredients or Fewer

Creamy Jalapeño Salsa

March 24, 2015
2 Ratings
  • Makes About 1 cup
Author Notes

I developed this recipe based on a famous salsa found at one of the local restaurants here in Austin. The sauce is quite spicy so it's not for the faint of heart and goes a long way. It's traditionally used for tacos, but heat-seekers might even eat it with tortilla chips. Using ripened red jalapeños will help tame the heat somewhat. —brisketandbagels.com

What You'll Need
  • 1 pound jalapeños
  • 4 garlic cloves, skin on
  • 1/4 teaspoon salt
  • 1/4 cup vegetable or other neutral oil
  1. Roast the peppers on a cookie sheet under the broiler until well charred on all sides. Transfer to a bowl and cover with plastic wrap to steam.
  2. Next, roast the garlic cloves under the broiler until browned on all sides. Add to the bowl with the peppers.
  3. Once cooled peel the garlic and peppers. Seed and devein the peppers.
  4. Add the garlic, salt and peppers to a blender and puree. Slowly add the oil until a creamy smooth texture is achieved.

See what other Food52ers are saying.

  • carolcamille
  • LeBec Fin
    LeBec Fin
  • Takefive

4 Reviews

Takefive December 20, 2017
I have wondered how they made that sauce! Their tacos are good but I almost ordered them just so I had something to put the sauce on. Thank You!!!!
carolcamille April 15, 2015
I cannot wait to try this!
LeBec F. March 24, 2015
p.s. just think, if you ran a cafe/bar, you could call the dish "Chips with Rocket Fuel" ; caption- "If this doesn't get you goin', you must be dead!"
LeBec F. March 24, 2015
Whoooooa there, Sally! Jump back, Jack!! I know some Chowhounds over on the Home Cooking board that would luuuuuv this stuff!