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
garlic cloves, skin on
vegetable or other neutral oil
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.
Next, roast the garlic cloves under the broiler until browned on all sides. Add to the bowl with the peppers.
Once cooled peel the garlic and peppers. Seed and devein the peppers.
Add the garlic, salt and peppers to a blender and puree. Slowly add the oil until a creamy smooth texture is achieved.