Creamy Jalapeno Salsa
This is by far the best companion for corn chips or tortillas, you will ever find. If you prefer a tiny hint of heat in your burrito or taco, you are going to love this recipe for Creamy Jalapeno Salsa!
- 6 to 8 Jalapeno peppers whole
- 4 - 6 garlic cloves whole
- A handful of fresh cilantro leaves
- ¼ cup of olive oil
- Salt to taste
- 1 tablespoon lime juice optional
Place a pan over medium heat and add the garlic cloves until they are light brown on the outside.
4 - 6 garlic cloves whole
Meanwhile, remove the stems from jalapenos and roast them in the pan until most of the skin is dark.
6 to 8 Jalapeno peppers whole
After the jalapenos have cooled down, peel the skin and remove the seeds (you can leave some of the seeds in if you prefer spicy)
Add the roasted garlic, jalapeno peppers, cilantro leaves, salt and olive oil to a blender and blend to a smooth and creamy consistency.
A handful of fresh cilantro leaves, ¼ cup of olive oil, 1 tablespoon lime juice, Salt to taste
That’s all there is to it. Enjoy the creamy, spicy and tantalizing sauce with tortilla chips, burritos or grilled vegetables.
- For a spicier sauce, remove the seeds from just a couple of the jalapenos.
- For a medium-level hot sauce, remove the seeds from 4 of your jalapenos. For a mild sauce, remove the seeds from all of the jalapenos.
- Use a powerful blender to get the smooth and creamy texture of jalapeno sauce.
- You could substitute olive oil with avocado oil.
- Instead of pan-frying you could broil the jalapenos and garlic with oil and salt. Broil until they are mostly blackened and soft, about 10-12 minutes to be thoroughly cooked.
Calories: 48kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 5mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg