You guys, this sauce. If’ you’ve talked to me since our trip back to Austin, I’ve likely talked about this sauce. It was the reason I checked in to Whole Foods almost daily to see if they had any of this sauce back in stock. It’s the reason I brought 10 mini-containers home with me from TacoDeli to try and recreate at home. I may or may not have drank three of those containers before we actually made it back to St. Louis.
It’s that good.
I’m pretty sure we were home for only a few hours when I headed to the grocery store to load up on what I thought was in it. After some creative investigative journalism when we were in Austin, I figured out that the sauce was mostly a blend of roasted jalapenos and garlic in an oil emulsion.
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It’s so incredibly creamy, you won’t believe it’s not packed with avocados or sour cream. It also tastes great on everything. I know this because I’ve gone through two batches in less than two weeks. It’s especially increadible on my tofu migas tacos, which I’ll share with you on Wednesday.
I rarely dedicate an entire post to a sauce but frankly, this one needs it’s own show. I apologize in advance for your newest love affair as I know those of you who love spicy food as much as I do will become addicted. You’ll find reasons to eat, just to put this sauce on top. I know because I’ve been there.
How Spicy Do You Want It?:
- I like spicy food as much as the next gal but I will warn you not to keep all of the seeds in the jalapenos. I did this my first batch and oh my, I’m pretty sure I’m still breathing fire. I like a mix of 1/2 and 1/2; half of the peppers completely de-seeded, half left in.
- If you’re not sure on your spice level, start with 1/4 of the jalapenos and their seeds and the rest with seeds removed. Set some seeds aside, then make the sauce. If you still need a kick of heat, add in a little more seeds and blend again.
- This will keep in the fridge for about a week. It’s easy to down the entire batch in a week if you’ve got a family that loves hot sauce. If not, then halve it.
- My advice: make this today/tomorrow so you’ve got a batch ready to go for our tacos on Wednesday.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Creamy Jalapeno Salsa
Prep
Cook
Total
Yield 2 cups
Creamy Jalapeno Salsa! Similar to Salsa Dona from TacoDeli in Austin, Texas this salsa is SO good! Spicy green salsa that tastes great on everything. A must-make if you like spicy food!
Ingredients
- 1 pound jalapeno peppers
- 16 peeled garlic cloves
- 1/3 cup olive oil, plus more for drizzling on peppers and garlic
- 1/4 cup fresh cilantro leaves
- 2 teaspoons salt
Instructions
- Turn on the broiler
- Toss the jalapeno peppers in a little oil, then place in a single layer on a baking sheet. Broil until mostly blackened and soft, about 10-12 minutes, filling the peppers halfway through cooking time to get all sides cooked.
- Place the peppers in a bowl and cover with plastic wrap to steam. Let sit for 10 minutes.
- Meanwhile, toss the garlic cloves with a little oil and place on the baking sheet you just used. Put back in the oven and broil for 4-5 minutes until browned (not burnt! Burnt garlic will ruin the entire dish)
- When the jalapenos have cooled down, remove the skins (they should just peel off) and the seeds. See the commentary above for how many seeds to keep; I like 1/2 seeded and 1/2 kept for a spicy sauce. For a milder version, remove all of the seeds.
- Place the peeled jalapenos and seeds (as using) along with the garlic, cilantro and salt in the base of a high-powered blender. Puree until mostly combined, then slowly drizzle in the olive oil to form a smooth and creamy sauce. If you want a thinner sauce, add in a few tablespoons of water.
- Enjoy on everything. Literally everything.
Courses sauce
Cuisine Mexican, TexMex, American
Nice article. Thanks admin !