Jalapeño Salsa at home
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Jalapeño Salsa at home is a appetizers recipe on Avoteb. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 pound fresh jalapeños, stems removed
- 12 cloves garlic, unpeeled
- 1/4 cup avocado oil (or any mild-flavored oil)
- 1 to 2 tablespoons fresh lime juice (optional)
- 1 1/2 teaspoons fine sea salt
Method
Bring to a boil the jalapeños and garlic. Set the jalapeños and 11 cloves of the garlic (the cook will save one for later) in a large saucepan. Tip in water to the pan so that the jalapeños are completely covered. Raise to a high let it bubble gently over a hot burner, then reduce the heat to medium to maintain the let it bubble gently for about 15-20 minutes, until the jalapeños and garlic cloves have completely softened.
Core the jalapeños and peel the garlic. Reserve 1 cup of the jalapeño cooking water, then pour off off the rest. Carefully use tongs to move the jalapeños to a cutting board. Then slice each jalapeño in half lengthwise and use a spoon to scoop out and discard the veins and seeds. (Or if you would like a spicier salsa, you can skip this step.) Gently squeeze the cooked garlic cloves out of their peels, and peel the remaining one raw garlic clove.
Puree Tip in the cored jalapeños, cooked garlic cloves, raw garlic clove, oil, lime juice (if using), 1 teaspoon sea salt, and 1/4 cup of the reserved jalapeño cooking water* to a high-speed blender. Purée for 2 to 3 minutes until the sauce is completely smooth. If you would like it to be a bit thinner, add in a tablespoon at a time of the reserved jalapeño cooking water until your desired consistency is reached.
Salt Taste and season with extra salt and/or lime juice, if desired.
Plate Plate while it is hot and enjoy!
