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
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Ingredients
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1 pound
jalapeños
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4
garlic cloves, skin on
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1/4 teaspoon
salt
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1/4 cup
vegetable or other neutral oil
Directions
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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.
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Next, roast the garlic cloves under the broiler until browned on all sides. Add to the bowl with the peppers.
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Once cooled peel the garlic and peppers. Seed and devein the peppers.
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Add the garlic, salt and peppers to a blender and puree. Slowly add the oil until a creamy smooth texture is achieved.
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