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.
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
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!
- 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
- 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.
Cuisine Mexican, TexMex, American