Prep 5 mins
Cook 15 mins
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 a taqueria 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.
- 1 lb jalapenos or 10 jalapenos
- 5 -6 fresh garlic cloves, peeled
- 1 knorr chicken bouillon cube
- 1⁄4 cup water
- 1⁄4 cup oil
- 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.
Tasted exactly like the green sauce at Taqueria Arandas! Made it for a family bbq and got compliments all day!
Delicious! Spicy, but not too hot. I halved the recipe and when I was cooking the jalapenos the water evaporated enough to singed them, but it actually added nice toasted flavor to the jalapenos. I loved the simplicity of this recipe and the only thing I would do different next time would be to use maybe half a bouillon cube, to reduce the saltiness. Thanks for sharing this tasty recipe!
This is the most addictive substance known to man. I use to buy it by the quart and bring it back to Mississippi with me.