Green taqueria salsa

[LescoBrandon]

I've always liked the green taqueria salsa (or really a sauce), and have spent some time experimenting, trying to duplicate it. It's a green salsa, and despite searching online, at first, I could not figure out what was in it besides peppers. The taquerias couldn't tell me because they don't make it there.

It's creamy, but not thick. Not chunky at all. It's smooth. And fairly hot. I finally found a website that talked about it, and that it is an emulsion with oil, not any sort of dairy or cream. Their recipe had onions and no garlic and no lime, and subsequently found a recipe with garlic but no lime. But I thought I could taste lime in the sauce from the taqueria. After making a lot of batches, I've settled on a recipe that's quite close, though not exact. Boiling the jalepenos gives them a more earthy taste, and with the garlic, is a little much. The lime brightens up the flavor a bit.

Figuring that the taquerias are ordering this from a supplier, it has to be inexpensive to make, and this is. About $1.75 a jar, including the price of the 16oz mason jar.


For a small batch:

8 jalepenos
3 cloves of garlic
2 tsp salt
2.5 cups grapeseed oil or another neutral tasting oil (not olive oil, for example)
1 lime (juiced)

That's it. Boil the jalepenos until they go from dark green to an army or olive green and are softish. Combine the ingredients in a blender and blend until everything is liquified.

If you want it hot, just cut the stems off the jalepenos and boil them with the seeds still inside. The seeds will blend just fine.
If you want it warm but not hot, seed all the jalepenos before boiling the slices.

Enjoy!

It should be pretty runny right out of the blender, but will thicken just slightly after being in the refrigerator for a week or so.

[carolina73]

I've always liked the green taqueria salsa (or really a sauce), and have spent some time experimenting, trying to duplicate it. It's a green salsa, and despite searching online, at first, I could not figure out what was in it besides peppers. The taquerias couldn't tell me because they don't make it there.

It's creamy, but not thick. Not chunky at all. It's smooth. And fairly hot. I finally found a website that talked about it, and that it is an emulsion with oil, not any sort of dairy or cream. Their recipe had onions and no garlic and no lime, and subsequently found a recipe with garlic but no lime. But I thought I could taste lime in the sauce from the taqueria. After making a lot of batches, I've settled on a recipe that's quite close, though not exact. Boiling the jalepenos gives them a more earthy taste, and with the garlic, is a little much. The lime brightens up the flavor a bit.

Figuring that the taquerias are ordering this from a supplier, it has to be inexpensive to make, and this is. About $1.75 a jar, including the price of the 16oz mason jar.


For a small batch:

8 jalepenos
3 cloves of garlic
2 tsp salt
2.5 cups grapeseed oil or another neutral tasting oil (not olive oil, for example)
1 lime (juiced)

That's it. Boil the jalepenos until they go from dark green to an army or olive green and are softish. Combine the ingredients in a blender and blend until everything is liquified.

If you want it hot, just cut the stems off the jalepenos and boil them with the seeds still inside. The seeds will blend just fine.
If you want it warm but not hot, seed all the jalepenos before boiling the slices.

Enjoy!

It should be pretty runny right out of the blender, but will thicken just slightly after being in the refrigerator for a week or so.

For most recipes it is free if you have some pots and dirt. When it migrates more toward the Salsa Verde sauces then avocados become the most expensive item for most of us. You can grow the rest.

I just had Chicken Fajitas for dinner tonight with Salsa Verde and fresh Avocado as the topper. The wife earned her keep tonight!

[LescoBrandon]

For most recipes it is free if you have some pots and dirt. When it migrates more toward the Salsa Verde sauces then avocados become the most expensive item for most of us. You can grow the rest.

I just had Chicken Fajitas for dinner tonight with Salsa Verde and fresh Avocado as the topper. The wife earned her keep tonight!

I love avocados. Thank goodness jalepenos are still cheap. I bought 40 of them for around 12 cents a piece.

[carolina73]

I love avocados. Thank goodness jalepenos are still cheap. I bought 40 of them for around 12 cents a piece.

I grow them in pots and 6 plants gives me so many that I have to pickle them to use until the next year. We also split and freeze some of them. It is the one plant that I never have to worry about. When everything else dies from the heat then the banana peppers survive and the jalepenos thrive.

[LescoBrandon]

I grow them in pots and 6 plants gives me so many that I have to pickle them to use until the next year. We also split and freeze some of them. It is the one plant that I never have to worry about. When everything else dies from the heat then the banana peppers survive and the jalepenos thrive.

I've never tried growing jalapenos. We're building a house and when it's done I'm going to build a some garden beds. Want to try those and garlic. Stuff the deer won't eat, lol.

[Peter1469]

I've never tried growing jalapenos. We're building a house and when it's done I'm going to build a some garden beds. Want to try those and garlic. Stuff the deer won't eat, lol.

Garlic (and onions) will grow like weeds. Grow both and they will cross-breed. I don't know what it is called, but they are good.

[LescoBrandon]

Garlic (and onions) will grow like weeds. Grow both and they will cross-breed. I don't know what it is called, but they are good.

Dang, I didn't know that! But now I'm going to have to try it.