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
Makes: about 1 cup
garlic cloves, skin on
cup 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.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer