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This is not like the tex mex green salsa you encounter at big chains that contain avacados or tomatillos. This is a more of a taqueria style sauce that you find in local mexican meat markets. I liked the sauce so much that I asked the waitress at Taqueria Arandas if she knew how to make it and she asked a person in the back and was fortunate enough to get an answer. It is VERY spicy.
- Cut the stems off the jalapenos and throw them in a small pot.
- Remove seeds if you don't want it as spicy.
- Add peeled garlic.
- Add a small amount a water, about 1/4 cup or a little more to get a steam effect.
- Place on stove at a low medium heat to get it steaming for about 15 minute.
- Add contents to a blender and add oil and blend until smooth.
- Add salt to taste.
- You may need to adjust salt, water, and chicken cubes to suit the taste because jalapenos are not all uniform in taste depending on the season.
- I used olive oil but I doubt a mexican restaurant uses olive oil.